Caramel Chocolate Slice Recipe

Chocolate Caramel Slice Recipe

Raw slices are our way of making sure we don’t miss out on a little treat every now and again. When I made this one in the picture above I did cheat a little. I was low on dates (I only had 4) for the caramel filling so I added a little maple syrup instead. I also was short of time so I bought some good quality 80% dark chocolate for the topping. That’s the great thing about raw treats you can easily change ingredients around and they always end up tasting great!

What you need..


½ cup Stay Strong Mummy Coconut Protein Blend

1-cup almonds (soaked in water overnight and rinsed)

1 cup dates, pitted and chopped

¼ cup coconut oil or ghee (melted)


1 ¼ cup raw cashews (soaked overnight)

¼ cup coconut milk (we use Ayam Brand)

1-cup coconut oil

2 cups dates, pitted and chopped

Chocolate topping

1/3-cup coconut oil

2-3 tbsp. cacao powder

¼ cup rice malt syrup or honey

1 tbsp. coconut cream


  1. For the base place nuts into the food processor and blitz until they break down, add SSM Protein Blend, dates and coconut oil.
  2. Blitz again until combined. Ingredients should stick together. Add more coconut oil if too dry.
  3. Transfer in to a lined baking tray, line with glad wrap or baking paper. Place in refrigerator or freezer to set.
  4. For the caramel, place cashews into food processor or blender and blitz until broken down. Add coconut milk, dates and coconut oil.
  5. Blitz until you get a smooth batter and then gently smooth out on to the base and place into the freezer until it becomes hard to touch.
  6. For the chocolate topping place all ingredients into the food processor and blitz until smooth. Spread evenly onto the caramel. Place into the freezer for a few hours or until chocolate is set
  7. Remove and cut into small squares. Heat knife under hot water before cutting Store in freezer as it will melt quickly.