Chocolate Caramel Slice – The SpunkyGuts ‘better for you’ version

I know there’s approximately 32 406 recipes out there for caramel slice. And MANY of them are ‘healthy’, ‘paleo’, ‘sugar free’, ‘unicorn’ etc etc….and many are pretty good. But a number of them can be complicated or require fancy-pants ingredients. Some taste, well…meh.

This is my recipe for a bloody delicious caramel slice.

That’s better for you. Nothing more, nothing less.

My recipe is quick and easy. You don’t need anything fancy and I’m hoping you will be super impressed. If my Dad can eat it without any complaints of “needs more salt, so it tastes sweeter…perhaps more sugar too” or “needs something…more butter?” then I’m pretty sure it will be loved by the masses. He’s a tough critic!

Below I’ve broken the recipe into the 3 layers – the BASE, the CARAMEL & the CHOCOLATE. You can easily make it in that order as you go. To get started have a square brownie pan lined with baking paper and a high speed food processor ready to roll. Pop your oven on to pre-heat: 160 degrees Celsius.

caramel slice 2

The BASE Coco-nutty, delicate and biscuit like. It gives the texture we want and need in a good slice.

What you will need…

  • 1 cup cashews (you could use any nuts really, cashews give it a nice biscuity crust)
  • 1 cup shredded/desiccated coconut
  • 1 egg
  • 1 tsp rice malt syrup or honey or maple syrup
  • dash of vanilla
  • pinch of salt

What to do…

  • Place the cashews and coconut into the food processor and blitz until you have fine crumbs (if you’re using a Thermomix – be careful as you can quickly and easily end up with a very wet paste)
  • Add in the remaining ingredients: egg, sweetener (feel free to add more than the 1 teaspoon. I found it was enough though), vanilla and salt.
  • Process on medium to high until the mixture comes together – it should be wet and sticky.
  • Tip the mixture into your pan. Using either a spatula, spoon or damp fingers (fingers work the best!) press the mixture into the pan so that it’s smooth and even.
  • Pop it into the oven for around 10-15 minutes – keep an eye on it! It can burn in the blink of an eye.
  • Once the base is golden, remove from the oven and allow to cool. Don’t remove it from the pan.


The CARAMEL filling –  Gooey, sweet and so similar to the real thing, you wont even miss it!

What you will need…

  • 12 – 15 medjool dates (depending on how big and luscious the dates are – but really…if you make too much caramel keep it aside and have it on ice-cream 🙂 ha!)
  • 2 Tbsp creamed coconut** (you could use almond butter here too)
  • hot water

What to do…

  • Remove the pits from the dates, pop them into the food processor [TIP: if your dates are a bit dry and crusty try giving them a soak for 5 minutes in hot water before use.]
  • Add the creamed coconut and a little hot water
  • Blitz the ingredients together until you have a smooth paste. Adding small splashes of hot water as you need.
  • Once you have a nice smooth, but still thick mixture (it should look like caramel) add it to the pan on top of the base.
  • Pop the pan in the fridge to chill while you prepare the next layer


The CHOCOLATE topSmooth, creamy and chocolatey, it’s the perfect way to finish. 

What you will need…

  • 2 Tbsp creamed coconut
  • 2 Tbsp coconut oil
  • 2 Tbsp (generous ones) of cacao powder***
  • 2 -3 tsp rice malt syrup or honey or maple syrup
  • 1 (heaped) tsp peanut butter (or nut butter of your choice)
  • pinch of cinnamon
  • pinch of salt

What to do…

  • Add the coconut oil, creamed coconut, your chosen sweetener (again – add more if you wish), peanut butter, cinnamon and salt into a saucepan over low heat. Stir until all the ingredients melt and become smooth.
  • If you have a Thermomix….plonk the ingredients into it, set the temperature to 60 degrees and mix on a low speed (1 or 2) until everything is melted and smooth.
  • Now you can add the cacao powder, keep stirring (or mixing on low speed for Team Thermomix) until the powder is incorporated and you have a smooth, luxurious chocolate sauce. Give it a taste – make any adjustments to flavor.
  • Now you can add the chocolate onto the caramel layer. Pour it on and smooth it out to cover the caramel completely.
  • Place the pan into the fridge until the chocolate is firm, or into the freezer if you “just can’t wait” – words straight from my mouth.

Now you have a lovely, delicious caramel slice. Best of all it’s more nutritious than traditional versions and wont leave you with a refined food hangover****.

Slice it into squares (I’ll let you decide on the size of your squares…) and enjoy with a cuppa. This one is best kept in a sealed container in the fridge – the chocolate layer will get soft (or melt) at room temperature.

caramel slice 3
I don’t encourage you to slice squares this big! I did merely for photographic purposes. But, I’m not the boss of you so, really, you can do as you please 😉

** Creamed Coconut – also known as coconut paste. You can typically find it in most health food shops and some supermarkets. Basically it’s shredded or desiccated coconut that has been blended to a smooth, creamy paste. If you have a super sonic high powered food processor you can definitely make your own. All you need is shredded coconut and plenty of patience, like A LOT of patience. You can just substitute coconut oil for creamed coconut in this recipe. However, the chocolate will lose some of it’s creaminess and will melt at room temperature MUCH quicker.

*** Cacao Powder – it’s like cocoa except it has a higher nutritional value and (in my opinion) an exceptional chocolate flavor. You can absolutely use cocoa powder too 🙂

**** Refined Food Hangover – I dunno, I just made the expression up, but it seems totally legit…You know the feeling you get after you’ve consumed a whole heap of sugar filled, highly processed crap? Yep thought so…. scratchy, irritated, world hating and in need of a hug, a peppermint tea and a good tantrum. Phew! Glad I’m not the only one!


  1. ummm YARM this looks and sounds delish, I will definitely have to give this a crack! I especially love how coconutty it is 🙂 So sick of looking at unicorn fairy caramel slice recipes and getting put off by their extravagant ingred’s, methods and the lengths they go to to make them ‘free-of-everything’ (sometimes including taste!) Yours looks wicked! Definitely no tanties happening after eating this! 😀

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  3. Thanks for sharing this recipe.
    I try not to make such yummy treats too often; my PA (personal assistant) puts on weight too quickly, and also finds it hard to stop at a polite amount. (He’s found most of my hiding places, too) But I may try this, though I’ll have to be a bit creative because of what I’ve got (or haven’t) in the cupboard. I’ll let you know if it works.
    And I don’t experience your Refined Food Hangover; just a yearning for yet another piece because it is so ‘moreish’. Nothing to do with Moors, just something that makes you want more of it.

    • No problem – I hope it works out perfectly for you – I look forward to seeing some pictures!. I make substitutions all the time depending on what I do or don’t have, it’s a reasonably forgiving recipe. Enjoy!

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