'Caramel Slice'

caramel slice 1

As you may have gathered from many of my other posts, I have a real sweet tooth which I try to curb...most of the time! But when I do have a little treat, it's good to know I'm treating my body as well as my taste buds! These caramel slices are packed with heart healthy omega-3 fatty acids from the walnuts, antioxidants from the vitamin E found in almonds and filled with fibre from the dates, plus many more vitamins and minerals!

Time: 30 Mins plus chilling time Makes: 12 squares


  • Start by placing the pitted dates in a bowl and cover with boiling water. Leave to stand for at least 10 minutes.
  • Meanwhile, start on the 'caramel'. Place the medjool dates in a blender and blast until a paste is formed.
  • Add the warm water and blend again before adding the almond butter and maple syrup.
  • Leave to process for a couple of minutes or until it forms a caramel texture. Cover and place in the fridge.
  • Now we can go back to the base, place the dry ingredients in the blender and process until it forms a breadcrumb texture.
  • Drain the pitted dates and add to the blender. Process until everything is well combined and sticking together.
  • Line a baking tin with foil, then press the base mixture firmly into the tin.
  • Grab the caramel from the fridge and evenly layer this over the base then cover and return to the fridge for at least 20 mins.
  • Now for the final layer! Bring a pan of water to a gentle simmer then place a heatproof bowl over the pan.
  • Add the chocolate, coconut oil and maple and stir until everything has melted and combined.
  • Remove the tin from the fridge and layer the melted chocolate over the caramel.
  • Return to the fridge and leave to cool for a couple of hours or until the chocolate has set.
  • Slice into 12 squares and keep in the fridge to prevent the chocolate from melting.


For the base:

  • 100g Pitted dates
  • 100g Almonds
  • 50g Walnuts
  • 80g Oats (gluten free if required)

For the caramel:

  • 160g Pitted medjool dates
  • 45g Almond butter
  • 50ml Warm water
  • 2tsp Pure maple syrup

For the chocolate layer:

  • 100g Dark chocolate (at least 70%)
  • 1 tsp Coconut oil
  • 1 tsp Pure maple syrup

caramel slice 3