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Vegan Salted Caramel Biscuits

Vegan Salted Caramel Biscuits

These delicious little biscuits taste so devilishly good it’s hard to believe they’re crammed with wholesome ingredients. You won’t even find refined sugar…

Quick Facts

137 Calories
2g Protein
13g Carbs
8g Fat
1hr Time
18 Serves

Perfect For

Vegan Diets


For the biscuit base

  • 80g porridge oats
  • 20g ground almonds
  • 50ml maple syrup
  • 3 tbsp. coconut oil - melted
  • For the caramel filling

  • 125g medjool dates - pitted
  • 1 ½ tbsp. smooth peanut butter
  • 2 tbsp. coconut oil - melted
  • ½ tbsp. almond milk
  • Generous pinch of salt
  • For the topping

  • 150g dairy-free dark chocolate
Cook/Prep: 1hr
Serves: 18
Calories: 137
Fat: 8g
Sat Fat: 5g
Carbs: 13g
Fibre: 2g
Protein: 2g


  1. Heat your oven to 180 and line a large baking tray with greaseproof paper.
  2. Blitz the oats in a food processor until fine then add in the remaining biscuit base ingredients and whizz together until they begin to clump.
  3. Tip onto a clean surface, then roll and cut into 18 equal-sized rectangular bars.
  4. Pop into the prepared tray and bake for about 10 minutes or until golden at the edges. Leave to cook.
  5. Meanwhile, pop all of the caramel ingredients into a food processor and blitz until smooth, shiny clumps form.
  6. Push the mix together using a spatula, then roll into 18 even-sized balls.
  7. Squish the caramel onto the biscuits and smooth out any lumps or bumps.
  8. Melt the chocolate then dip each biscuit until evenly coated. Place back on the lined tray.
  9. Pop the tray into the fridge for 30 minutes, or until the chocolate has set.

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