Healthy Caramel Slice

by: wme_admin on

Caramel Slice

My mum is visiting for a few months, and to say she is a domestic goddess is an understatement! The kids love her old school cooking and baking and I love her amazing ability to have the washing and ironing kept up to date! So when the kids asked her to make their favorite caramel slice I suggested we experiment making a healthier raw version with all natural ingredients. It turned out tastier and gooier than I imagined… it may need a little refining but I guarantee your kids will love this healthier version!

  • Gluten Free
  • Refined Sugar Free
  • Dairy Free (when using Vegan protein)
  • Raw
  • Paleo



2 scoops of Coconut Protein Whey or Pea protein Blend

2  1/2 cups of almonds (soaked overnight)

8 medjool dates (soaked in hot water for a few minutes)

8 dried organic apricots (dark in colour)

1/3 cup of melted coconut oil

1 tablespoon of organic rice malt syrup (optional)

Caramel Filling

1 cup of organic hulled tahini

¼ cup organic rice malt syrup (always taste test sweetness to suit)

Chocolate topping

½ cup of raw cacao butter,  its quite hard I grated mine. Other wise use ½ cup of coconut oil instead.

½ cup of coconut oil softened

1/3 cup of raw cacao powder

1-2 tablespoons of rice malt syrup (always taste test sweetness to suit)



Drain almonds and place in food processor, pulse until nuts turn into meal.

Drain dates add apricots and Coconut Protein Blend. Pulse for 25 seconds or until combined.

Add melted coconut oil and rice malt syrup.

Blitz until all ingredients are combined and become sticky. You may need to push down the sides. If consistency is a too dry add more coconut oil.

Press base into a small lined baking tin and place in the freezer to set for 15-20 min.

Caramel Filling

In a bowl combine tahini and rice malt syrup until you get a smooth paste. (Always taste test for desired sweetness) When base has hardened spread caramel filling evenly on top and place back into the freezer.

Chocolate Topping

Melt cacao butter and coconut oil in a bowl over hot water in a pot or  heat in microwave. Remove from heat when melted.

 Stir in cacao powder and rice malt syrup until you get a smooth consistency. (Always taste test for desired sweetness)

Spread evenly on top of caramel filling and place back I freezer to set for 20 min.

Once set remove and cut into small squares. Eat straight away, as they tend to melt quickly. And store the leftovers in the freezer.

Try stopping at one piece!