Date, Cashew and Caramel Slice of Love .

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Caramel Slice but not as you know it. It’s for everyone who loves Caramel and Chocolate plus it’s gluten free and Vegan friendly.

Chocolate caramel slice

It’s hard not to love a caramel slice, and this Date, Cashew and Caramel  Slice is THE best. It’s especially a nice treat to make for someone you want to spoil. I can think of a special person you may want to spoil this weekend. Can’t you?

My Mum left for a long well earned rest lots of years ago. When they are gone  the empty space can sometimes make you feel rudderless. Parents are such an anchor and childhood only just seems to start making sense as you get older. There are so many things I wanted to tell my Mother over the years and so many things I wanted to ask. But that’s gone, time has passed and there is no chance.

Now I am a Mother of an intelligent good humoured young person. I want to waste no time sharing little things with him about my life and how I feel about him. There is only one life after all. It must be done now.

So, back to who I could spoil with this almost guilt free caramel slice.

Caramel slice

I know you are thinking I have lost my marbles. How is it almost guilt free?. This slice, my friends is not made with sugar or cream, no condensed milk or even gluten. Nup.  It’s almost entirely trouble free. That is unless you like sweet things and can’t stop eating it. It tastes like caramel yet it most certainly isn’t. The slice itself needs to be kept a little chilled for it to be at it’s best because it is also mostly unbaked.

This recipe is from Nadia Lim, a New Zealand based chef and nutritionist. I met her a couple of weeks ago. I love her fresh approach to food, she doesn’t preach about clean food and she’s not stuck in a health niche. She just makes fresh, interesting food. You may not have heard of her YET but I am sure that you will.  I am often the Queen of cakes and sugar and so it seems that even I need to learn to make desserts another way too. ( sometimes).

The filling to this slice is made with dates, cashews and maple syrup. I have added butter but you could use coconut oil like Nadia does. Something a little different and kind of funky. To be fair I guess it’s still got natural sugar in it but put it this way, it doesn’t have any real added sugar, like I said, it’s a shock. Let me know how you go with it. 

This also has a Skater seal of approval. I haven’t told him yet that he was eating dates and cashews. I might wait till he eats another piece.

Caramel Slice




5.0 from 3 reviews
Date, Cashew and Caramel Slice
My Kitchen Stories: 
I loved this caramel slice recipe that comes from, It's as rich as the real thing and you wont be able to stop. This is best made and chilled overnight or for at least 4 hours.
  • 100 gm ground almonds for gluten free
  • 50 gm / ¾ cup unsweetened shredded coconut ( not desicated / fine)
  • 2 heaped Tablespoon cocoa powder or a rich Dutch cocoa
  • 100 gm/ ½ cup raw almonds
  • 120 gm (6 large fresh) dates (or what's left of the 500 gm packet below, used for the filling)
  • 100 gm / 8 Tablespoons melted coconut oil (or melted butter)
  • salt (1/4 teaspoon)
  • 400 gm dates ( can be fresh or dried- fresh is slightly better)
  • 200 ml/ ¾ cup water
  • 250 gm raw weight cashews ( either soak overnight or put into a pot. Just cover with water and simmer for 10 minutes, or till softened drain and leave to cool) This makes about 2 cups
  • 100 ml/ just under ½ cup Pure maple Syrup
  • 100 gm / just under ½ cup melted coconut oil or butter
  • vanilla
Chocolate Topping
  • 200 gm dark chocolate- chopped
  • 200 ml coconut cream
  • ½ cup chopped walnuts- optional
  1. First set the oven to 180C/ 350F. Line a 10in x 7 in or 325cm x 17cm rectangular tin with high sides or a brownie tin
  2. Put the coconut, cocoa, almonds, oats or almond meal and dates into the food processor and blitz till fine . Add the coconut or melted butter and combine again. The mixture looks a little dry
  3. Press onto the bottom of the tin and bake for 15-20 minutes or until starting to go golden around the edges. Cool slightly then chill or freeze for up to 1 hour . The filling can be made and left till the base is ready.
  4. To make the filling soften the cashews by either simmering or soaking. Put the dates into a pot with the water. Simmer on low till the dates start to get soft. Mix them and they will turn into a purée. Cool. Add the dates, cashews maple syrup, vanilla and {butter or) coconut oil, into the processor and blend, scraping down the sides and blitzing again until very smooth
  5. Spread this over the nut base and even out with a pallet knife, or put a piece of plastic over the top and smooth down with your hands. Refrigerate for as long as possible.
  6. To make the chocolate icing. Melt the coconut milk till hot. Put the chocolate pieces into a ceramic bowl and pour the coconut cream over the top Stir till melted. If it needs a little more melting put in the microwave for 20 seconds. Stir again. Spread onto the slice with a pallet or knife,
  7. Slice with a hot knife and Keep chilled.

Be nice to your Mother…………..tidy your room.


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