Salted Caramel Slice

March 27, 2019



½ cup of walnuts and almonds

Maple syrup

Coconut oil 

Raw cacao powder 

½ cup of coconut milk

1 ½ cups of dates 

himalayan salt

baking paper


You will need a food processor and an approximate 20cm x 10cm tray. Don’t worry about washing it between mixing the separate layers. 




For the base 

Using a food processor, blitz the nuts, 2 tbsp of coconut oil, 1 tbsp of cacao powder and 1 tbsp of maple syrup to a smooth paste. Smear over the bottom of the lined tray. Place in the freezer. 


For the middle 

Place coconut milk, ½ cup of coconut oil, ½ teaspoon of salt and the dates in the food processor. This may take up to a few mins to properly blitz together. 

When combined, place on top of the base layer then back into the freezer. 


For the choc top layer

Place 2 tbs of cacao powder, 2 tbs of coconut oil and 1 tbsp of maple syrup in the food processor until it forms a smooth paste. Spread over the middle layer and season with salt. Place in the freezer for a couple of hours then serve.






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