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Vegan Date Caramel Slice with Nuts Crumble (Easy And Gluten-Free)

My vegan date caramel slice is a holiday staple you can't resist. Smooth date filling sandwiched between two layers of oat crumble.
Course Dessert, Snack
Cuisine Vegan
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 218kcal


  • Hand blender (optional)
  • Measuring cups or scales
  • Baking tray
  • Baking paper



  • cup water
  • 1 cup pitted dates tightly packed to fill the cup
  • ½ tsp cinnamon
  • ½ tsp ginger
  • 1 pinch salt


  • ¾ cup vegan butter
  • 2 tbsp brown sugar
  • ½ cup + 2 tbsp plain gluten-free flour
  • ¾ cup oat flour
  • 1 cup oats
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp allspice / mixed spice or pumpkin spice
  • ¼ tsp salt


  • 4 tbsp flaked almonds


  • Preheat your oven to 356°F /180°C  (fan oven setting*).
  •  Place dates and water in a small pan.
  • Add the date filling spices (cinnamon, ginger) and salt.
  • Cook for 5 minutes until softened and leave to cool. If desired, blend with a hand blender until smooth.
  • In a large bowl, mix all your crumble ingredients (except butter).
  • Then add butter and use your hands to mix it in until crumbly consistency. You know you’ve mixed it well when no large flour specs can be seen in the mixture. 
  • Spoon approx. ¾ of your crumble mixture onto a lined baking tray. Use your fingers to press it down tightly. 
  • Then use a silicone spatula (or a spoon) to spread the date filling over your base layer. Try to get it as even as possible, not forgetting the corners. 
  • Top off with the remaining crumble mixture and almonds.
  • Bake for 30 minutes and let it cool before slicing & serving.



* This equals 392°F /200°C  in a regular oven.
I recommend using the grams measurements when making the recipe (click on 'Metric' below the ingredients list). They are way more precise than cups.
  • Tip 1: If you prefer thicker slices simply use a smaller baking tray.
  • Tip 2: It’s crucial that you press down hard on the base layer to make sure the traybake keeps its shape.
  • Tip 3: Always wait for it to cool before slicing.
  • To store - Place in an airtight container and store at room temperature for up to 1 week.
  • To freeze - Place in a freezer bag or freezer-safe container and store in the freezer for up to 3 months.


Calories: 218kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 146mg | Potassium: 142mg | Fiber: 3g | Sugar: 10g | Vitamin A: 541IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg