Chocolate Caramel Slice

This dairy and gluten free slice inspired by Wholefood Simply has been my new favourite sweet snack! I melted some chocolate for the topping to give it an extra chocolate flavour but you could just use cocoa powder to be complete dairy free. Cut into small squares and freeze for future use!

Chocolate Caramel Slice



Prep time




  • Base Layer
  • 1 cup almond meal

  • 1 cup desiccated coconut

  • 2 Tbsp honey

  • 3 Tbsp cocoa

  • 2 Tbsp coconut cream

  • Pinch of salt

  • Middle Layer
  • 6 Tbsp cashew butter

  • 1 Tbsp honey

  • 3 Tbsp maple syrup

  • 4 Tbsp coconut oil, melted

  • 3 Tbsp coconut cream

  • 1 tsp vanilla extract

  • Top Layer
  • 1 Tbsp cocoa powder

  • 3 Tbsp coconut oil, liquid

  • 1/2 cup dark chocolate chips or Lindt 70% chocolate


  • Line a square 20cm tin with baking paper.
  • Place the base ingredients into your processor and blend at high speed until the mixture resembles a fine, sticky crumb. Press the mixture firmly into the base of your prepared tin and set aside.
  • Place the ingredients for the middle layer into your processor and blend at medium speed until the mixture is smooth and well combined. Pour the mixture over your base and place in the freezer to set.
  • Place a pot over low heat and melt the ingredients together for the top layer. Once melted, pour over the middle layer and place back in freezer to set.
  • Once set, you can slice and place in fridge for up to one week. Serve. Eat and enjoy!

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