Chocolate Caramel Slice

This dairy and gluten free slice inspired by Wholefood Simply has been my new favourite sweet snack! I melted some chocolate for the topping to give it an extra chocolate flavour but you could just use cocoa powder to be complete dairy free. Cut into small squares and freeze for future use!

Ingredients (makes approx 12-15 small slices)

For the Base

  • 1 cup almond meal

  • 1 cup desiccated coconut

  • 2 tablespoons honey

  • 3 tablespoons cocoa

  • 2 tablespoons coconut cream

  • pinch of salt

Middle Layer

  • 6 tablespoons cashew butter

  • 1 tablespoon honey

  • 3 tablespoons maple syrup

  • 4 tablespoons coconut oil, liquid

  • 3 tablespoons coconut cream

  • 1 teaspoon vanilla extract

Top Layer

  • 1 tablespoon cocoa powder

  • 3 tablespoons coconut oil, liquid

  • 1/2 cup chocolate chips or Lindt 70% chocolate


  1. Line a square 20cm tin with baking paper.

  2. Place the base ingredients into your processor and blend at high speed until the mixture resembles a fine, sticky crumb. Press the mixture firmly into the base of your prepared tin and set aside.

  3. Place the ingredients for the middle layer into your processor and blend at medium speed until the mixture is smooth and well combined. Pour the mixture over your base and place in the freezer to set.

  4. Place a pot over low heat and melt the ingredients together for the top layer. Once melted, pour over the middle layer and place back in freezer to set. Once set, you can slice and place in fridge for up to one week. Serve. Eat and enjoy!

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