Caramel Chocolate Slices

These were one of the first recipes that ever went onto the website and app and I’ve been obsessed with them ever since. They’re sweet and gooey with caramel like hints from the dates. We’ve done a revamp of the recipe to make it even better for you, so if you try it please do let us know – I’d love to hear what you think!

They’re hands down one of the best thing I’ve ever made. 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?!


Serves: 12

Difficulty: easy

For the base

125g pecans, 1 cup

125g almonds, 1 cup

12 pitted Medjool dates, 2 cups

2 tablespoons almond butter

Pinch sea salt

For the caramel middle

12 pitted Medjool dates, 2 cups

6 heaped tablespoons almond butter

125ml water, 1/2 cup

1/2 tablespoon coconut oil

2 tablespoons maple syrup

For the chocolate layer

215g cacao butter, 1/2 cup

2 tablespoons raw cacao powder

2-3 tablespoons maple syrup

2 tablespoons almond butter

6 pitted Medjool dates, 1 cup


Start by making the base – place the pecans and almonds into a food processor and pulse for 1 minute. Add the dates, almond butter and salt, and pulse again until it becomes thick and sticky. Transfer the mix to the bottom of a lined baking tray and push down, ensuring that it is even. Place the tray in the freezer for about 15 minutes to set.

Next make the caramel layer – place all of the ingredients into a food processor and pulse until smooth and creamy. Remove the bottom layer from the freezer, and pour over the caramel layer – using a spatula to smooth over. Place back into the freezer to firm up for about 35-40 minutes.

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 cutting into equal squares.

Store in the fridge.