I used to make this Salted Caramel Slice a lot a few years back when I lived on the Gold Coast and it was always a hit at parties or gatherings! And since I just re-discovered this recipe going through some old things I thought it’s about time that I shared it here on the blog!
I made the base out of cashew nuts, but you could try another type of nut – pecans would work really well, as well as macadamias or almonds.
This recipe is almost refined sugar free – if you make your own chocolate! (try this recipe from Yummy Mummy Kitchen), otherwise use a dark vegan chocolate like we have. It’s almost-healthy-for-you. But who cares!? If it tastes great, and it’s cruelty free – go for it! 
I love using medjool dates for this recipe, as they are already caramelly and gooey. If you can’t get them, you can use other dates, but they may need to soak for up to an hour for them to soften up first.
Because it’s a Salted Caramel Slice, I topped mine with nice big flakes of salt. I used Fleur de Sel De Guerande that I got from The Salt Box. It’s a really wonderful salt to add to chocolate and recipes just like this one!
If you love caramel, you’d love our Chewy Caramel Chocolate Bars, or our Chocolate Crackle Caramel Slice!
Please share this recipe with your caramel loving friends and family! If you make it, please don’t forget to share it and let us know on Instagram or Facebook!
- 1 cup cashews
- 3/4 cup desicatted coconut
- pinch of salt
- 4 medjool dates pitted
- 1/4 tsp vanilla extract
- 2 cups medjool dates pitted
- 1/4 tsp salt
- 2/3 cup coconut cream
- 3/4 cup (or 100g) of vegan dark chocolate chopped
- 1/4 cup coconut cream
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Process cashews in a food processor until crumbly. Then add the remaining ingredients and process until mixed well. Press the mixture into a baking tin (I use a 28cm x 20cm - grease and line if desired) and store in the freezer while you make the rest.
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Add the medjool dates to a food processor and mix until smooth-ish. Then add the salt and coconut cream and process until smooth (you can sometimes still see darker bits of date, but as long as it's smooth, it will be fine!). Pour this layer on top of the base, making it nice and even. Put in the freezer while you make the top layer.
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Melt the chocolate over a double - burner. Once melted whisk in the coconut cream. Then pour this onto the caramel layer. Put in the freezer again until set - about 30 minutes. Then cut into slices and enjoy! Best keep in the freezer until you want to eat it.
