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+ servings

No Bake Caramel Slice

This healthy no bake caramel slice is made with wholefood ingredients and comes together in three delicious easy to make layers.
4.88 from 8 votes
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Category: No-bake Slices and Cakes
Cuisine: Western
Prep Time: 20 minutes
Inactive Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 20 slices
Calories: 280kcal



  • 10 medjool dates pits removed
  • ½ cup macadamias or cashews
  • ½ cup dessicated coconut

Middle layer

  • 12 medjool dates pitted
  • 1 cup raw macadamias or cashews
  • ½ cup coconut oil melted
  • ½ cup maple syrup
  • 2 tablespoons tahini either hulled or unhulled
  • 2 teaspoons vanilla extract
  • Optional - water

Top Layer

  • cup coconut oil
  • 2 tablespoons maple syrup honey would also work
  • cup cacao powder


  • To make the base. Add the base ingredients to a high speed blender or food processor and blend until it resembles fine crumbs and sticks together when pressed.
  • Spoon mixture into a lined slice tin. Use a 20x20cm (8x8 inch) tin and press down with the back of a spoon. Place in the freezer while you make the caramel layer.
  • To make the caramel layer. Add the caramel layer ingredients to a high speed blender or food processor and process until completely combined. You may need to add water to help blend the ingredients. Start with 1 tablespoon and add more if needed.
  • Spoon the mixture on top of the base. Smooth with the back of a spoon and return it to the freezer to set while you make the chocolate layer..
  • To make the chocolate layer. Melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the caramel filling and make sure it is evenly spread.
  • Set in the freezer. Place back into the freezer for a few hours until it has set completely. 
  • Cutting and storing of the slice. Remove from the tin, slice and store in an airtight container in the freezer.



The cook time does not include the time it takes for this raw caramel slice to set in the freezer.
Cutting the slice - Use a hot knife to cut this raw slice to ensure that the chocolate layer does not crack.
Base layer - if the base layer mixture is sticking to your spoon when you are pressing it into a lined slice tin, then use a clean spoon dipped into coconut oil. The mixture won't stick and it will also help to smooth the layer out.
Caramel layer - You can dip a clean spoon in some coconut oil to smooth out the caramel layer.
Storage - Keep in an air tight container in the freezer. It should easily last 1-2 months.


Serving: 1g | Calories: 280kcal | Carbohydrates: 31g | Protein: 2g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Sodium: 9mg | Fiber: 3g | Sugar: 25g