Saturday, May 31, 2014

Vegan caramel-pear slice

I have tried a few vegan caramel slices, and most of them have done their best to replicate the traditional (non-vegan) equivalent. Whilst I enjoyed them all, I can't say they managed to produce what condensed milk, butter and sugar usually bring about.

This vegan caramel-pear slice doesn't even try to replicate the conventional version. This treat is messier, the topping is less firm, and the base is less cake-y. As the name suggests, it also features pear. In its own way, however, it is just as delicious as a traditional caramel slice and will rival anything you can buy in a cafe. 

This could have been a little neater than it is, because I foolishly processed the dates and pears together for the topping. As those of you with food processors will know, firm / solid ingredients are best processed without liquids initially, with liquids added after the solid ingredients are blended. Pears process extremely quickly, and I ended up with solid dates and liquid pears in a gooey mess. Even with additional processing, some of my dates remained a little 'bitsy'! Learn from me, and make sure you process your dates until smooth before adding the pear.

Dates and pear are the stars of the slice topping, but custard powder and coconut oil round things out and hold the mix together. The base features walnuts, oats, yacon syrup and coconut oil. I plan to use the base again with different toppings, as the ingredients came together beautifully and gave just the right balance of dense and chewy.

These are very easy to eat, and complement a cup of tea very nicely indeed. They could also be topped with chocolate if you're so inclined. I imagine banana could be substituted for the pear if you prefer too.

Vegan caramel-pear slice
A sweet, satisfying treat that is vegan and can be gluten free (use gluten free oats)
Makes 12 slices
Food processor required

Author: Bite-Sized Thoughts

For the base
1 cup walnuts
1/2 cup oats
2 tbsp yacon syrup, or rice malt syrup
2 tbsp coconut oil (in liquid form)

For the topping
1 cup pitted dates
2 small ripe pears (or 1 large)
1/4 cup custard powder
1 tbsp coconut oil (in liquid form)

Line a loaf tin with baking paper and set aside.

To make the base, combine the walnuts and oats in a food processor until ground. Add the yacon syrup / rice malt syrup and coconut oil and process until the mixture starts to clump together.

Press the base mixture into your prepared loaf tin, using your fingers to distribute evenly. Set aside while you make the topping.

Wipe out your food processor if necessary and then process the dates until a smooth paste forms. Add the pears and process until fully blended. Add the custard powder and coconut oil and process to incorporate.

Pour the topping over the base, and use a spatula to smooth the top. Refrigerate for approximately 4 hours before cutting into slices. Store in the refrigerator.

What is your favourite slice (or favourite of the month)?


  1. What a great idea to use the pear and dates together! Can't wait to try these :)

  2. I have an apple date caramel sauce I want to try and so I will remember your advice - am sure your slice doesn't sit heavily in your stomach like the condensed milk caramet will ( much as I love it)

    1. As a consequence of not sitting heavily, you can very easily eat 2 (or 3)!

  3. Mmm, those like delicious! Love the caramel + pear flavors in here.

  4. Chocolate caramel slice has always been my absolute favourite. I can imagine it is difficult to make a vegan version of this slice. Your pear version, although different, has lovely flavours and yes, I've made the same mistakes by stuffing everything into the food processor at once! xx

    1. And it is so difficult to undo that mistake! ;)

  5. Excellent creativity for a vegan dessert! Dates, pear and walnuts - I can imagine the natural sweetness from the fruits and the crunch from the nut :).

    Gourmet Getaways

    1. I think your imagination is spot on :)

  6. These look so good! I love brownies if I had to choose a fave slice.


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