Mini Caramel Crumbles

Mini Caramel Crumbles – Vegan

These vegan mini caramel crumbles are an absolute delight! The perfect size for a little snack or pick me up, made from all vegan ingredients and no baking involved. This recipe makes 14 bite sized pieces so do double up the recipe if you would like more.

To make the recipe a little easier, see the following pictures to give you an idea of what your vegan mini caramel crumbles should look like! We have also formulated a recipe card so that you can print, share and review the recipe.

vegan crumble
Your Crumb!
vegan crumble
Flatten it down nicely 🙂
vegan caramel
Sticky Caramel 😛
vegan caramel
After 60 minutes in the freezer, carefully sliced
melted chocolate vegan
Homemade chocolate! Can be thinned out if required (add more coconut oil)
vegan caramel crumbles
After your artistic covering! The rustic look is my favourite.
vegan caramel crumbles
Your Mini Caramel Crumble – Delicious!
Yield: 14

Mini Caramel Crumbles

Mini Caramel Crumbles

These Mini Caramel Crumbles are an absolute deight! Made from all vegan ingredients they are gooey, chocolatey, and crunchy. What more can you ask for? They're super simple to make and require no baking at all. We know you will love them as much as we do!



  • 50g (1/3 cup) Cashews
  • 50g (1/2 cup) Oats
  • 1tbsp. Almond butter
  • 2tbsp. Maple syrup


  • 150g (1 cup) – Medjool dates (if using other dates, soak them in hot water for roughly 10 minutes and discard the water before blending)
  • 1 heaped tbsp. (25g) Crunchy peanut butter
  • 2tbsp. non-dairy milk
  • 1tsp. Vanilla extract
  • Pinch of sea salt

Homemade chocolate*

  • 1/2 cup Coconut oil
  • 6tbsp. Cacao powder
  • 4tbsp. Maple syrup
  • Sea salt


  1. Blend all crumb ingredients in a food processor until crumbly but a little sticky (see picture for reference), then press firmly into a lined backing tray or silicone tray where they can be popped out.
  2. Set this aside in the freezer whilst you make the caramel
  3. Blend all caramel ingredients in the food processor. (Note: If you aren’t using sticky medjool dates you will need to soak your dates in hot water for 10 minutes to soften them first. Discard of the water before blending with other ingredients).
  4. Remove your crumb from the freezer and carefully spread your caramel on top. It should make a nice thick layer.
  5. Pop this back into the freezer for at least 60 minutes to set nicely.
  6. After 60 minutes, start making your chocolate.
  7. For your homemade chocolate - in a saucepan melt the coconut oil on a low heat. Remove from the heat once melted and add in the maple syrup and cacao. It will thicken up quickly so be warned. If it is too thick you can add more melted coconut oil.
  8. Remove the crumbles from the freezer and cut into 14 bite sized pieces.
  9. Roll or cover (using a spoon) the chocolate over the mini caramel crumbles.
  10. Once all covered, sprinkle with a little sea salt and pop in the fridge.
  11. Set in the fridge for at least 30 minutes for the chocolate the set properly. The process can be sped up in the freezer if needed. They are then ready to enjoy!


*you can skip making your own chocolate and melt good quality dark chocolate, if you prefer.

The crumbles are crumbly so handle with care! It's worth it in the end.

vegan caramel crumbles
Sliced in half for the absolute heaven shot!

Tag us @nutritionandcake on Instagram when you create these yourselves, we love to see you creations.

Why not try our no-bake key lime pie bites recipe next.

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