Deliciously crunchy caramel slice

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Caramel slices never fail to impress, with a thick gooey layer of caramel and a deliciously crunchy biscuit base. They are great for whipping up when you’re expecng guests as it’s hard to find someone who doesn’t enjoy them, plus they are super easy to bake once you get the hang of it.

However, with three different layers packed full of sugar and heavy dairy products, this option isn’t always the healthiest – until now! This new and improved recipe puts a healthy twist on the long-time favourite dish. With all-natural ingredients like dates, almonds, cashews and cacao powder, you can now enjoy the same moreish taste without the guilty feeling. Give this a go next time you’re craving something sweet!


  • 90g (1 cup) rolled oats
  • 30g almonds, roasted
  • 60g fresh dates, pitted, chopped
  • 2 tablespoons coconut oil
  • 2 tablespoons light coconut milk
  • 1 tablespoon rice malt syrup
  • 145g (1 cup) cashews
  • 200g fresh dates, pitted, chopped
  • 60ml (1/4 cup) light coconut milk
  • 2 tablespoons coconut oil
  • 2 tablespoons rice malt syrup
  • Pinch sea salt flakes
  • 50g (1/2 cup) raw cacao powder, sieved
  • 80ml (1/3 cup) coconut oil
  • 150ml rice malt syrup


  1. Add cashews to ceramic bowl. Cover completely with cold water. Stand for 2 hours. Drain well.
  2. Preheat oven to 180C/160C fan forced. Line baking tray with baking paper. Grease and line base and sides of a slice pan. Place oats on prepared tray in single layer. Bake for 3 minutes. Stir with wooden spoon. Bake for another 3 minutes or until golden and aromatic.
  3. Add oats and almonds to bowl of processor. Process until coarsely chopped. Add dates, oil, milk and rice malt syrup. Process together until sticky mixture forms. Press into prepared pan. Bake for 8 minutes or until firm. Cool completely.
  4. Process cashews until finely chopped. Add dates and coconut milk. Process well, making sure to scrape sides occasionally, until well combined. Add oil, rice malt syrup and salt. Process until smooth.
  5. Spoon mixture over prepared base. Use spatula to smooth surface. Chill in freezer for 1 hour or until firm.
  6. Place all topping ingredients in heatproof bowl set over a pan of simmering water (make sure bowl isn’t touching the water). Cook, stirring constantly, for 4 minutes or until mixture thickens and comes together. Pour over filling. Smooth surface with back of spoon. Place in fridge for 6 hours or overnight to set. Cut into squares. Serve.
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