A dreamy banoffee caramel slice comprised of four layers of honeyed biscuit, banana cream, fudgy caramel, and a crisp chocolate top. Yes, this is ooey, gooey deliciousness and you won’t want to stop at just one slice! Plus, it’s totally plant-based.
Looking for more delicious desserts? These are some of my favourites:
- Chocolate Chip Cookies
- Blueberry Mini Cheesecakes
- Peanut Butter Slice
- Cinnamon Scrolls
- Self Saucing Chocolate Pudding
- Oreo McFlurry Ice Cream
I was craving the flavours of a classic banoffee pie but wanted something more practical. Traditional banoffee pie tends to soften quickly and doesn’t store well, especially when you’re not serving a crowd. With just my husband and me (doggies can’t eat pie) at home, I wanted a dessert that could be enjoyed one slice at a time and stored easily. This slice is the perfect solution—a delicious hybrid that combines the rich layers of a caramel slice, the crunch of a cheesecake-style crust, and the sweet, creamy elements of banoffee pie. It’s indulgent, freezer-friendly, and ideal for those moments when you want a treat without making a full pie.
This slice is one of my all-time favourites—not only because it tastes like an indulgent dessert you’d buy at a café. It’s not a quick dessert, so definitely set aside some time, but it’s worth it!
This Banoffee Caramel Slice is completely dairy-free and vegan, and you don’t need any fancy ingredients or equipment. The banana cashew cream adds a naturally sweet, silky middle layer that pairs perfectly with the rich caramel. The Biscoff crust adds a buttery crunch, the chocolate top gives that satisfying snap, and the whole thing is layered with flavours and textures that are honestly addictive. It’s a great recipe for entertaining or keeping in the freezer for when sweet cravings hit.
Ingredients & Why We Use Them
Crust
- Lotus Biscoff biscuits: for a sweet, spiced, crunchy base
- vegan butter: melts to hold the crust together
Banana Cashew Cream
- raw cashews: creamy, neutral base for the filling
- ripe banana: natural sweetness and banana flavour
- maple syrup: for a touch of extra sweetness
- lemon juice: balances the banana and prevents browning
- vanilla extract: warmth and depth
- salt: enhances flavour
- plant milk: helps blend everything smooth
Caramel Sauce
- full-fat coconut cream: rich and creamy base
- white sugar: caramelises for that classic taste
- vegan butter: gives shine and richness
- salt: for a salted caramel twist
- almond butter: thickens and adds nutty depth
Chocolate Topping
- coconut oil: smooths and helps set the chocolate
- 70% dark chocolate: rich top layer with a satisfying crack
Note: I originally made the crust with brown sugar but found it wasn’t necessary so have removed it, but it’s still in the original image.
How to Make Banoffee Caramel Slice
To make this slice, start by prepping the crust—just mix crushed Biscoff biscuits with and melted vegan butter, then press it into a lined tin and bake until golden. While that cools, blend up the banana cashew cream until it’s silky smooth and spread it over the base. Next comes the caramel: simmer coconut cream, sugar, and a few extras until it thickens, then stir in almond butter for that rich, nutty finish. Once it’s had a chance to cool slightly, pour it over the cream layer and pop it in the fridge to set. Finish it off with a layer of melted dark chocolate and coconut oil, smooth it out, then freeze until completely firm.
The 4 Layers
Variations & Substitutions
- Nut-free? Use sunflower seed butter instead of almond butter or skip it entirely, and swap cashews for coconut cream.
- No Biscoff? Try digestive biscuits or graham crackers instead.
- Short on time? Skip the caramel layer which takes the longest; it will still be delicious with the banana cashew cream and less calorie dense.
Equipment
You don’t need a food processor to blitz the biscuits but it defiantly helps as you want to get them into as fine a crumb as possible to help them bind with the butter. My food processor recently died and I bought this one from Ninja Kitchen and wow – it is so good and reasonably priced compared to others on the market. Otherwise, you could put the biscuits in a ziplock bag and bang them to smithereens with a rolling pin. The blender is also a necessity for the banana cashew sauce, I use a NutriBullet and it does the job.
- Blender or food processor
- Medium saucepan
- Baking tin (12×8 inch or similar)
- Mixing bowls
- Spatula and whisk
How to Serve It
Best served on its own straight from the freezer after 10 minutes at room temp. It’s so sweet and delicious you honestly don’t need anything extra with it. Take note that it does need to be stored in the freezer, the layers will start to split if left out for too long; it’s not a dessert you can bring to a picnic and leave out in the sun. This is the type of dessert best consumed at home, in front of the TV with your warm woollen socks and TV show on!
How to Store It
Store the slice in the freezer for optimal texture. When ready to eat, remove and let it sit on the bench for around 10 minutes so the layers soften slightly. Avoid storing in the fridge—the caramel and banana layers will loosen up and lose their structure.
Watch How to Make Them
Banoffee Caramel Slice
Ingredients
Crust
- 250 g Lotus Biscoff Biscuits blitzed
- 75 g vegan butter melted
Banana Cashew Cream
- ½ cup raw cashews soaked, then drained
- 1 large ripe banana
- 2 tablespoon maple syrup
- ½ lemon juiced
- ½ teaspoon vanilla extract
- 3 tablespoon plant milk
- pinch of salt
Caramel Sauce
- 350 g canned full-fat coconut cream
- 180 g white sugar
- 2 tablespoon vegan butter
- 1 teaspoon salt
- 2 tablespoon almond butter
Chocolate Topping
- 150 g 70% dark chocolate melted
- 2 teaspoon coconut oil melted
Instructions
- Prepare the Crust: Preheat oven to 180°C (350°F). Spread butter across a baking tin (8″ by 12″) and line with baking paper. Blitz Biscoff biscuits in a food processor until very fine. Add biscuits to a bowl and melted butter. Press into the base of the tin and bake for 10 minutes. Let cool completely.
- Make the Banana Cashew Cream: Using a blender, blend soaked cashews, banana, maple syrup, lemon juice, vanilla, salt and a splash of milk until silky smooth. Add more milk if necessary, but should be a thick, spreadable layer. Spread evenly over the cooled crust. Smooth with a spatula. Chill in the fridge while you make the caramel.
- Make the Caramel Sauce: In a saucepan, combine coconut cream, white sugar, vegan butter, salt. Bring to a gentle boil, whisking often. Once sugar dissolves and mixture starts to thicken, stir in almond butter. Continue to simmer until thickened (about 25–30 minutes, stirring frequently). It should be nice and thick – it does thicken up more when it cools as well. Let cool 10 minutes, then pour over the cashew layer. Pop in the freeze and chill until set (~1 hour).
- Top with Chocolate: Melt chocolate with coconut oil until smooth. Pour over caramel layer and smooth it out with a spatula. Freeze until the slice is firm and chocolate is set (about 4 hours).
- Serve: Remove from freezer and lift out of tray. Set aside for 10 mins and then slice with a warm knife for clean edges.
- Store: The layers will loosen up if stored in the fridge, so make sure you store it in the freezer.
