Choc caramel slice

Choc caramel slice

Dairy free, gluten free, vegan

The Healthy Convert
16 large or 32 small pieces
Elisa Watson, Jeremy Butler

Oozy, gooey and full of sticky goodness, this slice is for the fussy eaters who criticise allergy-friendly treats. Prepare to be converted.


Quantity Ingredient


Quantity Ingredient
230g raw cashew nuts
40g desiccated coconut
115g soft medjool dates, pitted
1 teaspoon ground cinnamon


Quantity Ingredient
40g tinned coconut cream
200g soft medjool dates, pitted
150g hulled tahini
30g coconut oil, melted
1 teaspoon vanilla extract
1/4 teaspoon ground sea salt


Quantity Ingredient
5g cacao powder
100g coconut oil, melted
85ml maple syrup


  1. Line the base and sides of a 17 cm × 17 cm square cake tin with baking paper, ensuring the paper hangs over the sides of the tin for easy removal.
  2. Blend all the base ingredients and 30 ml water in a food processor until a dough is formed and the mixture sticks together when pressed. Add more water if the mixture is too dry.
  3. Using a wet spoon, press the base mixture evenly into the prepared tin and freeze for 30 minutes.
  4. Blend all the caramel ingredients in a high-speed blender or food processor until smooth. The mixture will look a little split. Transfer to a small saucepan over a medium–low heat and cook until the mixture comes together and forms a smooth, thick caramel. Spread the caramel on top of the base. Freeze for 30 minutes.
  5. Mix all the chocolate ingredients in a bowl until smooth. Spread on top of the caramel. Freeze for 2 hours.
  6. Remove the slice from the tin, slice and serve.
  7. Store remaining slices in an airtight container in the fridge for 1 week or in the freezer for up to 1 month.


  • You can also use 130 g of vegan milk chocolate to melt on top instead of making your own.
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