Caramel Slice

Caramel slice2



1 cup of cashews

1 cup of almond flour

2 cups of dates (soaked for ten minutes in boiling hot water)

4 tablespoons of coconut oil (melted)

4 tablespoons of dark chocolate chips

2 tablespoons of cacao/cocoa powder

2 teaspoons of vanilla
Pinch of salt


1 and 1/2 cups of dates (soaked for ten minutes in boiling hot water)
1/2 cup of coconut milk
1/2 cup of coconut oil (melted)
2 tablespoons of coconut sugar
1 teaspoon of vanilla essence
Pinch of salt


1/2 cup of coconut butter
1/2 cup of cocoa/cacao powder
1/2 cup of honey, maple or golden syrup
1 teaspoon of vanilla essence


First up you need to prepare the base and leave that to set. To prepare the base…

Mix cashews and almond flour in blender.

When the dates have been soaked and drained, add the remaining base ingredients and blend until mixture sticks together nicely.

Press firmly and evenly into a tray and place in the fridge to set and leave for at least 3-4 hours (use baking paper to allow easy removal of the slice).

Put all of the filling ingredients in your blender and mix until you get a very smooth consistency.

Pour the filling over the set base and chill in the freezer for at least 4 hours. 

To make the chocolate topping, melt coconut butter on your stove top or in the microwave (be careful not to burn) and stir in cocoa powder and honey/maple syrup.

After you've mixed the topping, spread over caramel layer and return to freezer for at least 30 minutes to set.