Chocolate caramel slice

Ok guys, i have just started cooking vegan – and… I absolutely LOVE IT! Its not only inspiring to see the world this way, but when it comes to sweets – we can actually grab so much sweetness from natural things like dates, almond butter and maple syrup! oh wow.. instead of this white processed sugar that does nothing for us except make us crave more and more of the bad foods.

This isn’t my creation, however.. now that I am cooking more with vegan recipes I will start to improvise and make sweets and foods with my own spin. For instance, i have it in my head to make a stunning desert featuring spirulina.. Since its a super food, and a major factor in making your skin glow (due to high levels of chlorophyll) and your hair gleam (due to GLA and omega 3’s etc) – i am up for the challenge!!

Back to this recipe –


For the Base of the slice:

– 1 cup of almonds
– 1 cup of pecans
– 2 cups of dates
– 2 tablespoons of almond butter (buy from health food shop!)

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 (buy from health food shop!). A little tip the 1/2 cup of the cacao butter should be 1/2 when it is in liquid form, not solid form!)
– 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


Make the base first –  Place the almonds and pecans in a food processor and blend for a minute or so until a crummy texture 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. (ensure you have baking paper on the bottom too, so it’s easier to remove.

Next make the caramel layer-  Simply put all the ingredients into the processor and blend until it is all 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. This is important step as you need the biscuit layer to be thick and set!

Finally make the chocolate layer-  Put the cacao butter in a small 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 it all up 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 or in the fridge!

I have placed raspberries on top too, and my next version of this will be chocolate mint or cherry ripe.. Its actually devine.

Its a delicious recipe that is healthy and packed full of antioxidants (dark cocoa powder) which is essential in helping maintain healthy hair and skin.


Love Barbara xo




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