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Choc Caramel Slice

Yields12 Servings

Easy chocolate caramel heaven! You can even add in a banana if you like to make it a Banoffee slice. Enjoy!

Base Ingredients
 1 cup Activated cashews
 1 cup shredded coconut
 Pinch Changing Habits Seaweed Salt
 2 tsp Vanilla
 1 tbsp Changing Habits Rapadura sugar
 1 tbsp coconut oil or ghee
Filling Ingredients
 2 cups Activated cashews
 1/2 cup Coconut cream
 4 tbsp coconut oil
 2 tsp Vanilla extract
 pinch Changing Habits Seaweed Salt
 1 cup Changing Habits Dates
 1 tsp Changing Habits Cinnamon
 Optional; 1/2 large banana (only use if the filling mixture splits)
Chocolate Topping
 1/4 cup coconut oil
 1/2 cup Changing Habits Cacao Melts
 2-4 Tbsp honey (or more to taste)
 Pinch Changing Habits Seaweed Salt

Add the cashews and shredded coconut (from the base ingredients list) to your food processor or Thermomix and blitz into a fine meal.


Add the remaining base ingredients and blitz to combine.


Press the base mixture into a lined medium sized container evenly. Place in the freezer to set while you prepare the filling.


Now add the cashews, coconut oil and coconut milk/cream to the food processor or Thermomix and blend until smooth and creamy.


Add the remaining ingredients (except the banana) and blend until combined and lump free.


If the mixture splits and some of the oil starts to separate from the mix then add the banana and blend until combined. This will only take about 20 seconds of blending.


Taste the mixture and adjust any of the flavours (cinnamon, vanilla etc) if needed.


Pour the filling over the set base evenly. Then place it in the fridge to set.


Add all the chocolate topping ingredients to a small saucepan and heat on low until evenly combined.


Pour the melted chocolate over the top of the caramel slice filling and place it in the fridge to set.


Once the slice has completely set, use a hot knife to slice it up into squares. Enjoy!

Nutrition Facts

Servings 12