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Caramel slice- freezer

About the Recipe



  • 1 cup cashews (soaked in boiling water, drained)

  • 10 Medjool dates, pitted (soaked in boiling water, drained)

  • 2/3 cup oats

  • 2/3 cup desiccated coconut

  • a pinch of salt

Caramel filling

  • ⅓ cup cashews

  • ⅔ cup oats

  • 2 cup Medjool dates (soaked, drained)

  • 2 Tbsp pure maple syrup

  • 2 Tbsp hulled tahini

  • 2 Tbsp coconut oil, melted

Chocolate layer

  • ½ cup coconut oil

  • ½ cup cocoa

  • 3 Tbsp maple

  • 1 tsp vanilla


Step 1

In a food processor, blend the base ingredients for 1–2 minutes, or until the ingredients are finely ground. Place the mixture into a 20x20cm lined tin, and press it down evenly with your hands. Place the tin in the freezer.

Step 2

In a food processor, blend the ingredients to make the caramel filling. Add additional water until smooth consistency is reached.

Step 3

Remove the loaf tin from the freezer, and layer the caramel filling over the first base of the slice, spreading evenly with a spatula or your hands. Return tin to the freezer.

Step 4

For the chocolate layer, combine all ingredients in a pot on a medium heat on stovetop. Stir until melted and combined then spread evenly over caramel layer.

Step 5

Place the tin back into the freezer, and let it set for 2-4 hrs until serving.

Step 6

Store in an airtight container in the freezer, where it will keep for up to 1 month.

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