A healthy chocolate caramel slice that uses only natural ingredients, but still tastes awesome!


If there was a combination that I loved at a similar level as chocolate and peanut butter, it might be chocolate and caramel.  But, have you ever tried to make/find non-dairy caramel?  And then try to make it healthy?  So I found this recipe and fell in love at first bite.  It’s not exactly caramel, but it’s yummy, none-the-less.  It was adapted from a number of recipes, so feel free to experiment yourselves.  One of the perks I found with this recipe is that you don’t have to thoroughly clean out the food processor in between stages.  Which makes it easy when you just stand there with a spoon cleaning up the leftover bits in-between!

Be warned, though.  This recipe uses a lot of dates.  Make sure you use Medjool dates if you can.  The most juiciest you can find.  This isn’t a recipe you’d make on a regular basis, but it’s definitely worth it when you want to treat yourselves!


Chocolate 'caramel' slice

Prep Time 30 minutes


For the base

  • 1 cup almonds 160g
  • 1 cup pecans 100g
  • 2 cups pitted dates 300g
  • 2 tbs almond butter 30g

For the filling

  • 2 cups pitted dates 300g
  • 6 tbs almond butter 100
  • 1/4 cup water
  • 1/2 tbs coconut oil 10g

For the topping

  • 1/2 cup pecans 50g
  • 2 cups pitted dates 200g
  • 1 tbs cocoa 20g
  • 1/2 cup unsweetened almond milk 100g


For the base

  1. Place the almonds and pecans in a food processor and blend for a minute until a grainy flour forms, then add the dates and almond butter and blend again until the mix becomes sticky.
  2. Place the mix in the bottom of a baking tray lined with parchment paper, pushing it down firmly with a spoon or spatula before placing the tray in the freezer.

For the filling

  1. Place all ingredients into the processor and blend until smooth and creamy.
  2. Pour onto the base layer and put the tray back into the freezer so that the layer becomes slightly firm.

For the topping

  1. Mix all ingredients in a food processor until creamy, adding enough almond milk until texture is as desired.
  2. Spoon the topping over the caramel layer and place back into the freezer.
  3. Freeze for about 2 hours before enjoying. Store in the freezer.