Whenever I go to a coffee shop these are the first thing to grab my attention, just staring at me, screaming “EAT MEEEEEEE…”, of course I always oblige. Whats not to like, crumbly biscuit base, gooey caramel centre topped with decadent chocolate (wipes drool from mouth…). Im not going to lie, I didn’t think a “healthy” version of these caramel slices would be possible, atleast, nowhere near as scrummy, but somehow I’ve done it again, and believe it or not, I prefer these to the original, shock, I know! This recipe requires some care, attention and a bit of time, but ohhhhhh my is it worth it!

Yields: 10


For the base:
40g Coconut Oil (melted)
30g Maple Syrup
175g Oat Flour (or just put regular oats in a food processor)

For the caramel:
150g Pitted Medjool Dates
50g Cashew Butter
20ml Almond Milk (or liquid of your choice)

For the chocolate topping:
80g 85% Cocoa Solids Chocolate (melted)
30g Coconut Oil (melted)


  1. Line a 8″ x 5″ tray with baking parchment. In a mixing bowl combine all the base ingredients and stir until well combined. Pour the mixture into the lined tray and push down to compact the mixture. Place in the freezer for at least 15 minutes.
  2. Place all the caramel ingredients in a food processor and blend until a caramel like puree forms. Remove the base from the freezer and spread the caramel on top, making sure to push right to the corners. Place in the freezer for a further 30 minutes.
  3. Combine the melted chocolate and coconut oil together, until its smooth and silky. Pour this on top of the caramel and the place in the freezer for a further 15 minutes or until set. Remove from the tray and cut into portions. Perfect with a cup of coffee/tea in the afternoon.

Enjoy! 🙂