Chocolate Creamy Caramel Slice

If you don’t like coconut oil, then slice isn’t really a good idea because each layer has its variation. However if you do this is certainly a winner. The coconut oil brings with it all its benefits and then when you combine that with chocolate and a little honey….. well… do I need to say more?


Base Layer 2 cups almond flour 1 cup shredded coconut 4 tablespoons coconut oil 1 teaspoon vanilla 1 teaspoon cinnamon Middle layer 1 cup dates 1 cup coconut cream 2 tablespoons coconut oil Top Layer 1/4 cup coconut oil 1/4 cup coconut cream 2 tablespoons cacao 1 tablespoon honey

As always this is gluten free and the added fats make this a great little treat to have without the added spike in blood sugar you typically get with a lot of treats (even the “healthy”ones). You see one thing that bugs me with raw slices, especially bought ones is the amount of maple syrup or agave that people put into them. I like my slices, but only just sweet enough and I really dislike to much sweetness. So taste this as you go and add more or less honey to suit your taste bud needs.

One thing that I always get surprised with when I make slices is that they are really easy. But for some reason, because you see three layers you think its going to be time consuming and hard. Its not and the result always makes you feel a little content and proud as punch. Plus it tastes pretty darn good to.


If you coconut oil is hard, melt this first in a pot on the stove.
Then add all ingredients into a food processor and blitz up to combine. Alternatively into a bowl and stir through until sticking together.
Press this base layer into a line baking tin. I used a square 20cm x 20cm

Place the dates into a pot, cover with water and bring to a boil then drain. This helps to soften the dates and also makes them a little more digestable with the rehydation.
Add them to a food processor/blender and blitz up with cream and oil until smooth and creamy.
Pour this over the base layer.

Heat oil in pan until melted and add the honey and cacao. Stir to dissolve.
Then while stirring add the coconut cream, this turn the miss more creamy like, so keep adding all of it, or if you prefer a darker chocolate just add enough to your liking.
Pour this over the other layers.
Place it now into the freezer to set. I usually give mine a good half a day or overnight, then I slice and keep in the fridge or freezer for the week ahead. If you know it will be eaten quickly it will last a week in the fridge, but if you want to keep for longer it keeps well in the freezer.


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