Salted Caramel & Chocolate Slice
Prep time: 
Total time: 
Serves: 20
  • Bottom Choc Layer
  • 1 cup dried dates
  • 1 cup brazil nuts
  • 2 tablespoons cacao
  • Dash of vanilla
  • Pinch of salt
  • 1 tablespoon coconut oil
  • Salted Caramel Layer
  • 2 cups dried dates
  • 1 cup water
  • 1 teaspoon vanilla
  • 1 teaspoon salt (more if you want saltier)
  • 2 tablespoons coconut oil
  • Top Choc Layer
  • 1 cup dried dates
  • ½ cup water
  • ½ cup coconut cream
  • 2 tablespoons cacao
  • 6 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  1. To Make The Choc Base
  2. Line a slice tin with baking paper & set aside.
  3. To make the base place the brazil nuts in the food processor and blitz until a fine crumble.
  4. Add ¼ cup of dates at a time and blitz until a fine crumble.
  5. Add the cacao, salt, vanilla and coconut oil and whizz until all ingredients are combined.
  6. Press the chocolate base into the slice tin and place in the fridge.
  7. To Make The Salted Caramel Middle Layer.
  8. Place the dried dates in a saucepan along with the water and let simmer for 15 minutes. If the water evaporates then add a little more water. The dates should go very soft.
  9. Place the soft dates into the food processor along with the vanilla, salt and coconut oil and blitz until very smooth.
  10. Add more salt if you want it to be even saltier.
  11. Once the salted caramel layer is very smooth, spread out evenly over the chocolate base and place back in the fridge.
  12. To Make The Choc Top Layer
  13. Place one cup of dates & the ½ cup water in a saucepan and simmer for 15 minutes or until soft.
  14. Put the dates in the food processor along with the coconut cream, cacao, coconut oil, vanilla extract & salt. Blitz until completely smooth.
  15. Spread out evenly over the caramel layer and place in the fridge to set for a minimum of two hours.
  16. Cut into small pieces & store in the fridge.
Recipe by Real Food Pledge at