A delicious healthier alternative to the traditional caramel slice recipe.


  • Base

  • 3/4 cup fine rolled oats (you can also use ground almonds as a gluten-free alternative)

  • 3/4 cup coconut thread

  • 1 tablespoon good quality dark cocoa powder (I used Equagold's Dutch cocoa powder)

  • 6 pitted medjool dates

  • 1/2 cup raw almonds

  • One pinch salt

  • 6-8 tablespoons melted coconut oil

  • Date and cashew caramel filling

  • 400g dried pitted dates

  • 3/4 cup boiling water

  • 2 cups softened cashew nuts**

  • 1/4 cup pure maple syrup (not the stuff that's artificially flavoured with sugar!)

  • 1/2 cup melted coconut oil

  • 1 teaspoon vanilla extract

  • Chocolate and walnut topping

  • 150-200g good quality dark chocolate (check dairy-free if required)

  • 1 teaspoon neutral oil (e.g. walnut, canola, soy)

  • 1/3 cup chopped walnuts (optional)

  • 1-2 tablespoons coconut thread (optional)


  • 1.

    Preheat oven to 180deg C/355 Fahrenheit. Lightly grease and line the bottom and sides of a square baking tin (20cm x 20cm) with baking paper.

  • 2.

    Place oats/ground almonds, coconut thread, cocoa powder, medjool dates, almonds and salt in a food processor and blitz until a fine, crumbly texture.

  • 3.

    Drizzle in melted coconut oil/butter and pulse until well combined and the mixture holds together when you pinch it between your fingers.

  • 4.

    Press mixture into the prepared baking tin, pressing down firmly with the back of a spoon or spatula. Bake for 10-15 minutes until light golden.

  • 5.

    Set aside in the fridge to cool while you make the caramel.

  • 6.

    To make the caramel, place dates and water in a medium-size pot and boil, stirring frequently, until the dates are very soft and mushed up, and all the water has evaporated.

  • 7.

    Place dates in the food processor along with the softened cashew nuts, maple syrup, coconut oil/butter and vanilla. Blitz until nice and smooth – this will take at least a few minutes.

  • 8.

    Scrape down the sides of the food processor a few times to make sure everything has been blended.

  • 9.

    Spread caramel all over the base in the baking tin. Set aside in the fridge to set for at least 4 hours or the freezer for at least 2 hours, or until the filling is firm.

  • 10.

    Melt chocolate in the top of a double boiler or in a glass bowl set above a small pot of simmering water. Mix in oil if using.

  • 11.

    Pour melted chocolate all over the filling and spread it over evenly.

  • 12.

    Return to the fridge for about 20 minutes, or until set. If it still seems a bit soft, return to the fridge/freezer for a bit longer.

  • 13.

    Cut into about 25 pieces (a long, sharp serrated knife dipped in hot water will help a lot! I also find it easier to flip the whole caramel slice upside-down and cut through the base down). The slice will keep for up to a week in the fridge.

  • 14.

    ** To make softened cashew nuts, either soak in water overnight, or boil cashew nuts in a pot of water for about 15 minutes or until soft. Drain. 

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 325kj
  • Fat Total 22g
  • Saturated Fat 11g
  • Protein 5g
  • Carbohydrate 32g
  • Sugar 22g
  • Sodium 16mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe provided by Nadia Lim

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