Vegan Pumpkin Spice Caramel Slices
Those of you who have been ATD readers for a while now will know that I’m a huge fan of no-bake desserts. The best thing about no-bake is not only how easy it makes recipes, but it also makes them super versatile.
These no-bake pumpkin spice caramel slices are a pimped up version of a classic chocolate millionaire’s slice. The base is infused with pumpkin spice mix which is a blend of cinnamon, ginger, mixed spice and cloves. The caramel gets it’s bright orange colour and delicious autumnal flavour from the addition of pumpkin puree.
But because I love you all for being here, below I’m sharing some basic tips that are helpful before you get started on making the recipe, including how to make your own pumpkin puree and pumpkin spice mix. Plus the ingredients list you’ll need to get started on making these delicious slices!
WHAT INGREDIENTS WILL I NEED?
- Rolled oats: Oats add an amazing moreish wholesome flavour and consistency to the crust of the slices.
- Almond flour or ground almonds: This is added to the crust for texture and density.
- Pumpkin spice mix: A must for any pumpkin spice recipe! These spices add warm “fall vibes” to this recipe.
- Sea salt: I always add a pinch of salt to desserts, as it helps to bring out the individual flavours of ingredients as well as marrying them together.
- Medjool dates: These work as both a binding agent and sweetener for the crust as well as the base for the delicious pumpkin caramel.
- Almond butter: This works as a binding agent for the crust and also adds a wonderful flavour. It also gives the caramel a rounded flavour as well as helping it to set.
- Pumpkin puree: The star of the show, not only adds flavour and texture but also provides a gorgeous bright orange hue to the date caramel.
- Maple syrup: A natural way of adding more sweetness and flavour to the pumpkin date caramel.
- Vanilla extract: This adds another layer of flavour to the caramel, you can swap it out for half a teaspoon of vanilla bean paste or the seeds from half a vanilla pod if you have one to hand.
- Vegan-friendly chocolate: Dairy-free milk chocolate or dark chocolate works for this recipe. Just be sure to check labels for milk powder, honey or any other non-vegan ingredients.
- Pecans: These nuts add crunch and texture to the slices.
I CAN’T FIND PUMPKIN PUREE ANYWHERE, WHAT CAN I DO?
Don’t fret! There seems to be a worldwide shortage of pumpkin puree lately, I’m really not sure if it’s to do with late crops, or the current pandemic but ready-made pumpkin puree in tins is hard to come by round here this year. Luckily, it can be easily made at home or swapped out for it’s (dare I say even tastier!) cousin, the butternut squash.
How to make your own pumpkin or butternut squash puree:
- Pre-heat your own to 190°C (375°F).
- Cut the butternut squash or pumpkin in half lengthways and scoop out the seeds.
- Lay flesh side down on a baking tray lined with parchment paper and roast for 40-45 minutes until soft.
- Allow the squash to cool to room temperature and scoop the flesh out.
- Add the flesh to your high speed blender or food processor and blitz until smooth.
- Store any leftover puree in an airtight container in the fridge and use within 3 days or you can also freeze it.
CAN I MAKE MY OWN PUMPKIN SPICE MIX?
I use a ready-made pumpkin spice mix for most recipes. You can however, very easily make it at home with just a few ingredients! The below quantities are what’s needed for the recipe, but you could also increase the quantity if you wanted to make more and store it in an airtight jar.
How to make your own pumpkin spice mix:
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp mixed spice
- ¼ tsp ground cloves