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one green planet

These triple layered treats are three types of tasty all in one bite. The simple arrow crust is slathered with a luxurious date caramel and then topped with a chocolate crackle that could be a dessert all by itself. Eating these bars is an epic experience.

Chocolate Crackle Caramel Slice [Vegan, Gluten-Free]

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For the Base:

  • 7 ounces arrowroot biscuits
  • 2.8 ounces vegan butter
  • 1 teaspoon vanilla extract

For the Caramel Layer:

  • 2 cups dates soaked (if you use Medjool dates, you won't need to soak them)
  • 1/4 cup coconut cream
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
  • 1/4 cup coconut oil, melted
  • Extra water or coconut cream to bind as needed

For the Chocolate Crackle Layer:

  • 1/4 cup slivered almonds, toasted
  • 5.2 ounces vegan chocolate, melted
  • 2.6 ounces rice bubbles
  • 1.4 ounces desiccated coconut


To Make the Crust:

  1. Pre-heat the oven to 375°F.
  2. Mix the arrowroot biscuits, the vegan butter, and vanilla extract in a food processor until they’re well combined.
  3. Press this mixture into a brownie tin.
  4. Bake it in the oven for about 10 minutes or until it’s golden brown. Take it out of the oven and let it cool completely.

To Make the Caramel:

  1. Pit your dates.
  2. Blend all ingredients in a food processor or high powered blender.
  3. Layer the caramel on top of the base evenly and place it in the freezer.

To Make the Chocolate Crackle Layer:

  1. Make sure the almonds are toasted and cool.
  2. Melt the chocolate in a double boiler or in a bowl over a saucepan of hot water.
  3. Add the almonds, rice bubbles, and coconut in a bowl and then add the chocolate and mix together.
  4. Spread this mixture on top of the caramel layer and place back in the freezer to set.
  5. Once set, cut the treats into squares with a hot knife.

Nutritional Information

Total Calories: 5016 | Total Carbs: 630 g | Total Fat: 251 g | Total Protein: 62 g | Total Sodium: 1701 g | Total Sugar: 415 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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