Choc Caramel Slice for sensitive tummies

Choc Caramel Slice

This delicious choc-caramel slice is dairy-free, gluten free and likely to convert even the fussiest eater. However, those with nut allergies will have to pass.



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


  • 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


  • 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.

This is an edited extract from The Healthy Convert by Nicole Maree, published by Hardie Grant Books and available from QBD (Level 2, Shop 2008) and Dymocks (Level G, Shop 0018).
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