Caramel slice

Caramel slice

Kenko Kitchen
25 mins
Elisa Watson

This recipe towers over any store-bought caramel slice. The taste is absolutely next level and the perfect balance of saltiness in the slice makes it something that you can eat…then eat a little bit more…and a little bit more. It’s also very close to being raw and requires almost no cooking – most of it is done by the food processor.

Cookie base


Quantity Ingredient
50g macadamia nuts
80g almonds
80g buckwheat groats
90g desiccated coconut
10 medjool dates, pitted
1 tablespoon coconut oil
1/4 teaspoon salt
1/2 vanilla bean, seeds scraped

Caramel filling

Quantity Ingredient
14 medjool dates, pitted
1/2 teaspoon salt
155g cashews, soaked in water overnight or for a minimum of 3 hours
125g almond butter
160g Coconut ‘dulce de leche’
60ml coconut cream

Chocolate topping

Quantity Ingredient
100g dark chocolate, melted
1 tablespoon coconut oil
1/4 teaspoon salt
35g caramelised buckwheat


  1. Place all the cookie base ingredients in a food processor and blitz until the mixture is a breadcrumb-like texture and just starting to come together.
  2. Remove the mixture from the food processor and press into the bottom of a 24 × 19 cm brownie tin or glass pyrex dish to make a smooth base about 1 cm thick. Cover and place in the freezer.
  3. Clean the food processor out with paper towel and then put in all the ingredients for the filling and blitz until a smooth caramel has formed and there are no cashew lumps.
  4. Remove the tin from the freezer and spoon the caramel on top, making sure it is even and smooth. Cover and return to the freezer for 20 minutes.
  5. For the chocolate topping, gently melt the chocolate over a double boiler with the coconut oil and salt.
  6. Remove the slice from the freezer and sprinkle over the caramelised buckwheat. Pour the melted chocolate mix on top and return to the freezer. Once the chocolate has hardened, after about 20 minutes, you’re ready to go! You can keep the slice in the freezer for up to 2 weeks. Remove the slice 5 minutes before eating.
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