Caramel Chocolate Slices

Caramel Chocolate Slices


These chocolate caramel slices are hands down the best thing I’ve ever made. Seriously they’re just so incredible. I can’t tell you how excited I was as I was making them, each layer kept on getting better and better so there were more and more squeals of excitement and then once the final thing was ready I was literally jumping around my kitchen forcing anyone and everyone to try them! The best thing about these slices is the way that the three layers melt together to create the most perfect melange of flavours and textures. The bottom layer keeps the whole thing together, it’s the firmest and acts like an almond and pecan biscuit; the middle is then the sweetest and creamiest and tastes just like a fudgy, maple infused caramel; and then the top is just pure chocolatey goodness, just like your classic chocolate bar! So together they taste like bites of heaven! I’m not sure if you’ve ever had millionaire shortbread or chocolate biscuit cake, but these basically taste like the perfect mix of the two, how awesome is that?!

Of course it’s super healthy too, especially as cacao is one of the world’s best sources of antioxidants so you can eat chocolate pudding knowing that it’s protecting you from disease! There’s also an amazing amount of plant protein in here too from the almonds, nut butter and pecans so each bite will energise you, leaving you feeling awesome instead of lethargic, while the dates dose you up on iron and fibre and the coconut oil gives you anti-inflamatory goodness! So each ingredient is feeding your body nutrients, vitamins and minerals to make it stronger and healthier so you’ll be glowing from the inside out!


Makes about twenty slices

For the Base:

– 1 cup of almonds

– 1 cup of pecans

– 2 cups of dates

– 2 tablespoons of almond butter

For the Caramel Layer:

– 2 cups of dates

– 6 heaped tablespoons of almond butter

– 1/2 a cup of water

– 2 tablespoons of maple syrup

– 1/2 a tablespoon of coconut oil

For the Chocolate:

– 1/2 a cup of cacao butter

– 2 tablespoons of raw cacao powder

– 2-4 tablespoons of maple syrup (depends how sweet you like it)

– 2 tablespoons of almond butter

– 1 cup of dates


Start by making the base – simply put the almonds and pecans in a food processor and blend for a minute until a grainy flour forms, then add the dates and almond butter and blend again until the mix becomes sticky. Then place the mix in the bottom of a baking tray, pushing it down firmly with a spoon or spatula before placing the tray in the freezer.

Next make the caramel layer. To do this simply put all the required ingredients into the processor and blend until smooth and creamy, then pour onto the base layer and put the tray back into the freezer for about thirty-forty minutes so that the layer becomes firm enough to pour the chocolate layer onto.

Finally make the chocolate layer. Place the cacao butter in a saucepan and melt on a low heat with the almond butter. Once they’ve melted pour the liquid into the food processor with the remaining ingredients and then blend until smooth. After the caramel has become solid spread the chocolate layer on top, place the tray back into the freezer and freeze for about two hours before enjoying! If all the slices aren’t eaten at once then store in the freezer.


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  • Jessica

    Hi Ella,
    I had this issue that the cacao butter didnt mix into the dates. Am I doing something wrong?
    Thanks for a great site :)

    • Claire

      Yes, I had that problem too! Any tips anyone? Thanks. Also hard to spread caramel and choc layers – any tips?

  • Pip

    Oh my goodness! I just made these and they are absolutely incredible. Thanks so much for sharing the recipe.

  • Pip

    Hi Wendy, I put all the ingredients into MyFitnessPal. I made 27 squares and according to MFP each had 252 calories (I also added 2tbsp of honey to the base to bind it). Not sure how accurate this is though.

  • Franzi

    Hey Sophie-Look for almond butter at the Veganz-Stores-they sell it. Or I think I saw it on amazon :)

  • carrie

    This sounds WONDERFUL… i have just about gathered the ingredients… one question… why store them in the freezer? Would it work if i keep them in the fridge? I have no access to a freezer…

  • ellawoodward

    You can store them in a fridge, they just stay set best in a freezer x

  • Rachel

    Hi Ella!
    I love your blog! I have been suffering from an autoimmune disease for almost 2 years now and I recently discovered your blog. Most of my symptoms are related to my intestines and colon, and your food has changed my life. I can now do the things I love without as much pain and discomfort. Although I have not fully switched to vegan yet, I am on the road to doing so. I’ve been dying to try your baked goods but almost all of them use dates. I’m unfortuately allergic to dates, is there anything else I could use? Thanks

  • ellawoodward

    I’m sorry to hear that you’ve been unwell and hope you enjoy the recipes as part of a way of managing your symptoms and feeling good. Unfortunately not as the dates help to stick the slices together.

    • Maggie Pope

      Can’t you use liquidized unsulphured apricots?

  • ellawoodward

    I haven’t had that problem but perhaps you need to blend it for a little longer? x

    • chantal

      I’ve had this problem as well and I added a little bit of water (about 2 and a half spoons) to the mix and it worked. It became this lovely chocolaty spread and I could easily spread it over the caramel layer and it looked just like Ella’s. It tasted really amazing too.

  • Amanda

    Hi Ella, these are amazing ! and I have made them as they are but wondered if you think the recipe will still work if I completely omit the maple syrup, is it just there for taste or is it essential for the recipe. Many thanks x

  • ellawoodward

    Hi Amanda, I think the flavour would still be great but you may have to add another sweetener like honey or date nectar or something. Hope that helps :) x

  • Gemma Smith

    Hi Ella, i made these this weekend and OMG they are amazing! i think i made a batch of about 18 and me and my boyfriend managed to eat them all to ourselves in the space of about a day and a half – they are that good! i make your raw brownies all the time and now these caramel slices are my new fave! your recipes never cease to amaze me. Thankyou so much

  • ECS

    These look amazing! Any suggestions to sub out almond butter (because of a mild allergy)?

  • ellawoodward

    It might change the taste, but I think you could use another nut butter :) x

  • JoAnn Baker Paul

    Wouldn’t vegan organic vegetable bars work? Thinking Earth Balance.

  • ellawoodward

    You sound just like me! So glad you loved them! Yum yum yum x

  • Kate

    Hi Ella, these look delicious, can’t wait to try them. Do the dates have to be medjool? the recipe doesn’t state what type to use and 5 cups of medjool dates sounds very expensive! Thanks:)

  • Louise

    Hi Ella,
    When you measure dates are these pitted and roughly chopped or do you measure them whole and then take the pits out?

  • ellawoodward

    Hey Louise, I measure them whole and then pit them! x

    • Louise

      Thanks Ella xox

  • ellawoodward

    Hi Kate, this is one of the pricier recipes becuase of the dates, you could try using normal dates, but I just find medjool’s are extra sumptuously sweet and juicy so just work best in the recipe. Let me know how you get on though! x

  • Lianne

    Hi Ella, this recipe looks amazing! Do you think it would work if I used sunflower seed butter in place of the almond butter? Would it alter the taste much?

  • Winnie

    Hi Ella,

    Sorry if it’s a silly question but I’m always a bit confused by cup measurement. How many grams is 1 cup? Looking forward to try this recipe out! :)

    Thanks! :)

  • ellawoodward

    Hey Winnie,
    The gram weight depends on the density of the food, I literally use a coffee mug with about a 3-3.5inch diameter, and as long as you use the same cup consistently your recipe should be fine :)! Otherwise you can get conversion charts online quite easily x

  • ellawoodward

    The taste would literally be more of sunflower seeds and less of almonds (!) but if that takes your fancy then that could work fine, you might need to add a little more maple syrup. Ella :) x

    • Lianne

      Great, thanks! :)

  • ellawoodward

    I am not sure how well they would stick as I haven’t tried, sorry x

  • Grainne

    Hi Ella,
    Love the sound of this recipe. I plan on trying it out soon but accidentally bought cocoa butter instead of cacao butter!!!!! Can I use it instead or does it not do the same thing?
    Many thanks

  • ellawoodward

    Hi Grainne, I always use cacao butter as it is completely unprocessed and in its raw form, but I think cocoa butter would work similarly. X

    • Grainne

      Thank you so much for replying. I guess I’ll use it then rather than going to the hassle of returning it & view them as a half good/little bit naughty treat. Better than the shop bought/processed alternative anyway. Love your blog posts btw x

  • Nini

    Hi Ella,

    I really don’t know if you actually read this but I really hope you do.

    My whole family has always been soo healthy and i grew up not really eating anything like sweets and my dad is all raw most of the time but than we moved to Germany and here all the kids were eating them and as small kids are I couldn’t really get enough of the yummy sweets even if my mum said they were bad.

    So travelling a few years into the future i wasn’t the cute skinny kid anymore. I was overweight and my skin was patchy and pale and even though i really tried to become more healthy i didn’t manage. To add everything up I got asthma and even if it isn’t anything nearly as horrible to what you haveit was the most horrible thing that could happen to me. I couldn’t even walk a few meter without weezing like I had just ran a marathon. I had so many breakdowns because i just couldn’t see a way out. You see I couldn’t take my medecine because I got bloated and always had a really bad bellyache. So my mum helped me out and she helped me to get out of this circle. During this time I had relapses and it was really hard with all my friends having the best time of their lifes eating all the sweets they could find not having astma or beeing overweight. My family actually teased my for looking so different (them all beeing skinny), but now after a few years having gone through a gluten and lactose intolerance I am skinny and healthy and not taking my medecine having no problems to breathe.

    Thank you for having these great recipes they really helped me from going back to unhealthy sweets and junk food.

  • Molly

    Hi Ella, I have all of these apart from the cacao butter, is there anything I can use instead or add more of to substitute ? Desperate to make these!

  • ellawoodward

    Hi Molly, cacao butter is really great to use in this recipe as it binds the mixture together and has a chocolately taste but you could also try using coconut oil instead! X

    • Molly

      Thankyou for the reply!

  • ellawoodward

    Hi Nini,
    I am sorry to hear about your health difficulties but I am so pleased that you are feeling so much better. I am glad that the recipes have helped you and I hope you continue to love them.
    Ella x

  • Rosie Ellis

    Can you use regular dates or should they be medjool?

  • ellawoodward

    Medjool dates tend to been much softer and easier to blend. You could soak regular dates to get them super soft! X

    • Lauren Welland

      Hi Ella,

      I hope you’re well?

      Can I ask where do you buy your Medjool dates from? It’s something I’m finding quite hard to find. Didn’t know if you buy them online from somewhere in bulk? :)

  • Cassie Smyth

    I don’t know where I went wrong with these. All I got was a massively datey taste. I couldn’t taste the seperate layers at all. Sorry for the negative post, I love most of your recipes!
    Think I’ll stick to the baobab balls.

  • ellawoodward

    Hi Cassie, I’m really sorry to hear that the recipe didn’t turn out great! Make sure each layer has been in the freezer for long enough before adding the next layer! Have a lovely day, Ella x

  • ellawoodward

    Hi Lauren, yes I buy them in bulk from Amazon which make them slightly cheaper. Or you can buy them in supermarkets like Tesco, Sainsbury’s and Waitrose. X

  • Vera de Nood

    Hi Ella, I was wondering how many grams of dates you use in 1 cup.. I searched on the internet and it says 180 gram of dates is 1 cup. But that would be almost a kilo of dates for this recipe, it seems quite a lot to me. Thanks!

  • ellawoodward

    Hi Vera, I’m not sure about the exact gram measurements. I just use a regular sized mug for my measurements. Have a lovely day! X

  • Ellee

    Hi Ella,

    What’s the difference between cocoa butter and cacao butter? I ordered butter off of Amazon and instead of cacao butter it was cocoa?

    • ellawoodward

      Cacao butter is the unrefined version of cocoa butter so it contains much more of the active nutrients! X

      • Ellee

        Just finished making this recipe.. So delicious!! X

  • Hannah

    Hi Ella

    I am just wondering if you have the recipe for a smaller serving?

    Hannah x

  • ellawoodward

    This recipes makes about 20 slices but you could always half the recipe and make smaller slices. Hope you enjoy it! X

    • Stacey

      Hi Ella
      What size baking tin do you use?
      Excited to make these they look delicious.

      • ellawoodward

        Hi Stacey, I don’t have the exact measurements of the baking tin but I just used a regular sized tin, big enough to fit 20 slices. Hope you love the recipe! X

  • roksana

    Hi Ella, i just wanted to know in some of your recipes you say dates or Medjool dates? i dont know when to use which or does it makes a difference ?

    • ellawoodward

      Hi, when I use dates in my recipes I always use medjool dates as they are so delicious, soft and sweet, You can buy them in most supermarkets, Whole Foods stores or Amazon! X

  • Karen Woodroffe

    Hi, when you say STORE IN THE FREEZER, how long do they have to be back out in the fridge for before eating? Thank you for the previous advice about buying Almond Butter from Sainsburys and SMOOTH being better for your recipes…I think I will buy the MEDJOOL DATES from AMAZON aswell as I can see me making a LOT of your recipes ! THANKS AGAIN, KAREN

    • ellawoodward

      Hi Karen, you can take them out the freezer and leave them out for about 5 minutes so they are not so hard or cold when you eat them. Or you can keep them in the fridge for about 20 minutes until they are ready to eat. Ella x

  • J rich

    Well – I never cease to be amazed by how delicious your recipes taste – and I should know by now, I’ve made enough of them! And nothing like you expect them to either – I expected this to taste of dates – it didn’t – it tasted of chocolate and caramel. It’s a funny thing – it sort of messes up your brain, because it just can’t process that something tasting THIS good is also good for you! Btw I had no cacao butter either, but used coconut oil. Thought it was a disaster because it separated in the processor, but, after discarding the liquid, the gooey solids spread nicely on top, and tasted amazing.

    • ellawoodward

      I’m so glad you love the recipes and that the chocolate slices turned out well. I hope you continue to enjoy the recipes as you make them. Have a lovely day, Ella x

  • Lisa Morris

    Hi Ella, Please could we have English measurements? I don’t like trying to measure by cup sizes!


    • ellawoodward

      Hi Lisa, I’m so sorry but I only have the cup measurements for this recipe. I just use a regular coffee mug so it should turn out pretty exact if you use one too. Hope you love it! X

  • Lovetoad

    Please add grammes to the recipe (instead of cups) & calorie/protein /carb/fat counts per 100g/portion

  • Ko

    Hi Ella, did you toast the nuts for the base beforehand or did you just use them raw? Thank You- your book and website are a revelation. Having a complete epiphany with medjool dates!

    • ellawoodward

      I used raw nuts for the base. I’m so happy you’re enjoying the recipes! Have a lovely day! X

  • Ella

    I plan on making these this week, they sound delicious! I have all the ingredients except the cacao butter. I do have cocoa butter but I’m not sure if I can use it interchangeably with the cacao butter! Any advice? I don’t know if they’re the same thing or if they’ll give different results.

    • ellawoodward

      I have only ever made this recipe with cacao butter before but I imagine that cocoa butter should work well too as I think they will give very similar results. Hope you love the recipe! X

  • ellawoodward

    Hi Iva, so sorry but sadly I don’t have the nutritional information. Hope you enjoy the recipes! X

  • ellawoodward

    Hi Rod, I’m not too sure why this happened, I’ve never experienced it before. The chocolate and the caramel layer should have similar consistencies however the caramel layer should be slightly thicker as it has the dates. You could try adding more cacao butter to the chocolate layer. Hope it turns out more delicious next time! X

  • ellawoodward

    I think it might be worth putting in the recipe yourself and making sure the serving size is correct so the size of the brownies matches the content as people probably make them different sizes! You can reduce the maple syrup if you like.

  • Ruby Arter

    Coconut oil! Or a nut butter!

  • Ana

    Hi Ella, love this recipe, works brilliantly. I’d like to make them in advance for a party, how long do you think they last? Is it best to keep them in the freezer? Thanks.

    • ellawoodward

      Hi Ana, I’m so happy you love the caramel chocolate slices. As they are best kept in the freezer they will keep well for a good two weeks. Hope you enjoy them! X

  • ellawoodward

    Hi Sarah, so sorry but sadly I don’t have the measurements for the baking dish I used for this recipe. I usually just use a regular sized dish, hope you love the recipe! X

  • Siobhan

    Hi Ella, my chocolate topping was very thick and wouldn’t spread properly over the Carmel layer. It was also a lot darker than yours. I also used coconut oil instead of cacao butter. I was wondering what I may have done wrong? Thanks

    • ellawoodward

      So sorry they didn’t turn out perfect. I always use cacao butter not coconut oil, but even so if you heat the chocolate mixture gently for long enough it should all melt and become runny enough to pour over the caramel layer x

  • Sabrina

    Are dried or fresh dates being used for this recipe?

    • ellawoodward

      Dried Medjool dates x

  • ellawoodward

    So sorry not sure how many grams of cacao butter it would be, but it is 1/2 cup melted. Hope that helps! x

  • Juliet Helps

    I’ve just made this and it was delicious. I didn’t have cacao butter so used dairy free chocolate instead and I ran out of almond butter for the chocolate layer too so used some coconut oil instead. Also didn’t have pecans so used half cashew half walnuts

  • Josie Brownlee

    These sound amazing, I’d love to make it but my dad is intolerant to almonds does it still work if I just substitute with other nuts, like cashew or pecans?

    Also would it work with regular dates that aren’t Medjool?


    • ellawoodward

      Hi Josie, pecans should work well instead! Medjool dates are really soft and sweet, so if you’re using regular dates I would soak them a little first to help soften them! Hope they turn out delicious x