Julia & Libby's Gooey Caramel Slice

Thursday, 14 December 2017 2:16:21 pm Pacific/Auckland

A big thanks to Julia & Libby for sharing this recipe with us! It's from their new cookbook Nourished of which there are a few copies left at our new Mount Maunganui store, some may even be signed! On to the recipe...

There is nothing not to love about this triple-layered slice. A chewy, crunchy base, the filling creamy, thick and sweet, and then the smooth chocolate layer tops everything off. We have used tahini in the filling, which contains calcium and minerals the dates contain fibre, and the coconut oil and cashews are a great dose of good fats.

Dietary: Dairy free, gluten free, vegan
Soak time: 30 minutes
Prep time: 15 minutes 
Freeze time: 4 hours
Makes: 15



1 cup cashews
4 Medjool dates, pitted
2/3 cup oats
2/3 cup desiccated coconut
a pinch of salt

Caramel filling

3⁄4 cup cashews
1 cup Medjool dates
1⁄2 cup maple syrup
1⁄4 cup hulled tahini
1 Tbsp coconut oil, melted

Chocolate layer

1⁄2 cup (approx. 125g) 70% dark chocolate, melted


Soak the two measures of cashews and the first measure of Medjool dates in warm water for 30 minutes. Drain. Rinse the cashews.

Line a loaf tin with baking paper, and put aside.

In a food processor, blend the base ingredients for 1–2 minutes, or until the ingredients are finely ground. Place the mixture into the loaf tin, and press it down evenly with your hands. Place the loaf tin in the freezer.

In a food processor, blend the ingredients to make the caramel filling. Make sure that it is blended for long enough that the dates are smooth.

Remove the loaf tin from the freezer, and layer the caramel filling over the first base of the slice, spreading evenly with a spatula or your hands. Return the loaf tin to the freezer.

To make the chocolate layer, remove the loaf tin from the freezer, pour the melted chocolate over the slice, and spread evenly. Place the loaf tin back into the freezer, and let it set for at least 4 hours before serving.

When it is ready to serve, remove the loaf tin from the freezer, and let it sit at room temperature for 5 minutes before cutting it into slices. Use a knife that has been run under warm water to get a cleaner cut.

Store in an airtight container in the freezer, where it will keep for up to 1 month.

Posted in Baked Goods Recipes By

Gemma Fitzpatrick

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