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Choc Caramel Slice

Servings 16 serves


  • BASE
  • 1 cup dessicated coconut
  • 50 g melted coconut oil/butter/ghee
  • 5 fresh medjool dates, pitted
  • 15 fresh medjool dates, pitted
  • 100 g coconut oil/ghee or butter
  • 2 cups full fat coconut milk
  • 1/2 cup cacao butter or coconut oil, melted
  • 1/2 cup cashew butter (or nut butter of your choice)
  • 2-3 heaped tbs raw cacao (depending on how bitter you like it)
  • 2-3 tbs maple syrup/honey/ rice malt syrup


  1. BASE

  2. Blend dates and coconut oil/butter/ghee in a food processor until smooth. Add coconut and blend to just combined. Press into a baking paper lined tray firmly. 


  4. Blend everything in the same food processor or high speed blender until smooth. Transfer to a small pot and bring to the boil. Reduce to a simmer and cook, stirring occasionally, for 5-10 mins. Set aside to cool slightly then pour over base and pop it in the freezer while you make the chocolate. 



  6. In the interests of keeping washing up to a minimum, use the same food processor again (don't bother washing it) and add all the ingredients and blend until smooth. Remove the caramel & base from the freezer, pour the chocolate on top and pop it back in the freezer to set for a couple of hours before slicing.

  7. Once ready this can be chopped and stored in the fridge for up to 10 days (as if it's going to last that long) or the freezer for up to 6 months.