Caramel Coconut Oat Slice

Sweet? Check. Sticky? Check. Sinful? Check. Dairy Free? Of course. I had a caramel oat tart recently that was to die for. Since then, I’ve been wanting to make something similar, and this is what became of it.

Caramel Coconut Oat Slice – Dairy Free Adaptation

I adapted a recipe from PaisleyJade for this dairy free version

Yield: 12 or so bars

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  • Base
  • ½ cup Vegan Butter (I prefer Earth Balance Buttery Spread Soy Free)
  • ½ cup sugar
  • 1 cup shredded coconut
  • 1 cup app purpose flour
  • 1 tsp vanilla
  • Caramel Filling
  • 1 cup dairy free sweetened condensed milk – go here to learn how. I prefer almond milk but the choice is yours.
  • ¼ cup Vegan Butter
  • 2 tablespoons golden syrup
  • Crunchy Topping
  • ¼ cup Vegan Butter
  • 1 tablespoon golden syrup
  • 1 cup shredded coconut
  • ½ cup wholegrain oats


Make your dairy free sweetened condensed milk ahead of time (recipe here)

Preheat the oven to 350 degrees.

For the base:

Melt “butter”, mix in other ingredients and press into the bottom of a pan (I used a square brownie pan)

Bake for 20 minutes

Remove from oven and allow to cool before moving onto the caramel filling and topping.

Once cooled, move onto prepping the filling and topping.


Over a low heat, combine the condensed milk, “butter” and golden syrup.


Over a low heat, combine “butter” and golden syrup. Once melted and combined stir in coconut and oats.

Spread filling on base, then topping on filling and bake again for 12-15 minutes or till golden brown.

Allow to cool. Then slice and enjoy.


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