Gluten Free Chocolate Caramel Slice

A tasty naturally gluten-free treat that will be hard to stop at just one slice. The sweetness comes from dates and the combination of the caramel layer and the chocolate is just divine.


For the base 1 cup rolled oats 1/2 cup shredded coconut 1/2 cup dates flash boiled 3/4 cup almonds 3 tbsp melted coconut oil pinch of sea salt For the caramel 1/2 cup almond butter 1/2 cup coconut oil, melted 1/2 cup coconut cream 1 cup dates flash boiled 2 tsp pure vanilla extract a pinch of sea salt For the top 150 grams dark chocolate 1/4 cup coconut cream 2 tbsp coconut oil


Place the dates for the base and the caramel (1 1/2 cups) into a pot, cover with water and bring to a boil for 1 minute. Remove from heat and drain the liquid. This helps soften and rehydrate the dates and also makes them a little easier to digest.

Starting with the base ingredients add them all to a food processor. Blitz up until well combined and sticking together.  Remove from the food processor and press into a lined square 20cm x 20cm slice tin.

Next, add the caramel ingredients to a food processor and blend until smooth.  Spread this mix over the base.

Then to finish off melt the chocolate using a double boiler and once melted add the coconut cream and coconut oil. Mix until smooth and then pour over the other layers.

Place it in the freezer to set and then to serve slice up into 12 pieces and enjoy. Best left to sit for 20 minutes from the freezer before eating to help it soften. Can be stored in the fridge or freezer.



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