Chocolate Caramel Slice

Chocolate Caramel Slice

Paleo recipes / Paleo diet

Vegan recipes / Vegan Diet

Wholefood recipes / Wholefood diet

No bake desserts / raw treats

Completely nutritious caramel slice... a MUST try & our most popular recipe! These tasty little squares turned out to be our most loved treat in our [dessert making classes] & exceeds everyones expectations at every event I take them too! The perfect crowd pleaser - try them for your next plate to take or snack at home.


Coconut Base

  • 1 Cup coconut flour
  • 6 Tablespoons coconut oil
  • 3 Tablespoons rice malt [substitute: raw honey; maple syrup]

Caramel centre

  • ½  Cup almond butter
  • 15  Pitted dates
  • 1    Tablespoon coconut syrup [can be omitted]
  • 1    Tablespoon raw honey [substitute: maple syrup; rice malt syrup]

Chocolate Topping

  • ¼ Cup melted coconut oil
  • ¼ Cup cacao
  • 2  Tablespoons raw honey [substitute: maple syrup; rice malt syrup]
  • 2 Tablespoon canned coconut milk [can be omitted, usually adds a thicker creamier texture]
  • pinch of salt



  1. Soak the dates in boiling water for 15 minutes to soften
  2. Line & grace a 6 x 6" square tin with baking paper & coconut oil
  3. Mix the base ingredients together until combined and forms a dough like texture [if you find the mixture wet, place in the freezer for 5-8 minutes]
  4. Press mixture into the bottom of the lined tin and place in the fridge while you make your caramel filling
  5. Using your nutri-bullet or food processor, blend the caramel centre ingredients until completely smooth & combined
  6. Using a spatula, evenly spread the caramel over the set coconut base [you may need to use baking paper to spread the caramel mixture if your spatula isn't doing the job] 
  7. Place square tin in the freezer to set while you make your chocolate topping
  8. Whisk your chocolate topping ingredients until smooth and glossy, ensuring there are no lumps & pour over your caramel centre mixture [you can lift your square tin off the table and slowly move it around to get that chocolate sauce into all the corners of your tin]
  9. Set in the freezer for 1 hour or until the chocolate topping looks firm
  10. Slice using a hot clean knife into squares [to achieve perfectly square cubes, slice off 1cm of each side of the slice & then cut into 9 even cubes

This needs to be stored cold, ideally in the refrigerator or in the freezer if you are going to travel somewhere with your creation!



Humble Wholefoods x. 

Chocolate Caramel Slice