Caramel and Chocolate Slices Recipe by Holly White

Caramel & chocolate slice

These Caramel and Chocolate Slices make the perfect midweek treat. I prefer these to almost any kind of chocolate bar you can buy, so I try to have some in my freezer all the time. Nothing is more satisfying than seeing friends dig into these, blissfully unaware that they are vegan, and then claim that they’re the nicest caramel squares ever!


For the base

140 Medjool dates, pitted
100g cashew nuts
90g desiccated coconut
40g rolled oats
1 tbsp melted coconut oil

For the date caramel

200g Medjool dates, pitted
4 tbsp almond or cashew butter
1 tbsp melted coconut oil
a pinch of sea salt

For the top layer

100g cacao butter
40g raw cacao powder
20g coconut sugar or 2 tbsp agave syrup
a handful of flaked almonds (optional)


1. Put the dates, cashews, desiccated coconut and oats in a food processor and blend to combine.
2. Line a 15cm x 20cm baking tin with non-stick baking paper, then transfer the base mixture to the tin, pressing it down firmly with your hands or a spatula. Make sure you get it into all the corners. Put in the freezer to set.
3. Don’t worry about cleaning the food processor in between – just scrape it out with a spatula. Put all the date caramel ingredients in the food processor and blend until smooth. Spread the caramel on top of the base and return to the freezer to set.
4. Create a double boiler by simmering a little water in a saucepan and placing a second pan or heatproof bowl on top, making sure the bottom of the pan or bowl doesn’t touch the water.
5. Put the cacao butter in the pan or bowl and allow to melt, then remove from the heat. Whisk in the cacao powder and coconut sugar until creamy.
6. Pour the chocolate over the caramel layer. To add extra crunch, scatter some flaked almonds on top of the chocolate before you put it in the fridge to set.
7. Refrigerate for 3 hours before cutting into 10 slices. These will keep in an airtight container in the fridge for up to five days, but I also love these straight from the freezer, where they will keep for up to two months.

Caramel & chocolate slice

[su_note note_color=”#eeede9″]RECIPE BY HOLLY WHITE[/su_note]
Final Cover - Holly White Vegan-ish
Holly White is a Fashion Journalist and Broadcaster who is passionate about style, natural beauty and plant-based eating. She regularly appears on TV3’s Six O’Clock Show and hosts cookery demos across the country to show people how easy and delicious a plant-based lifestyle can be. You can follow all of her activity on her personal blog,

This recipe is from her latest cookbook ‘Vegan-Ish’, a gentle introduction to a plant-based diet.

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