Cacao and date caramel slice

Your favourite slice made just as tasty, but better for you.

  • 25 mins preparation
  • Serves 16
  • Print
This easy raw treat has a gooey date-based caramel, a nutty base, with an easy cacao topping and is dairy, egg and uses natural sugars.


  • ½ cup (115g) fresh dates, pitted
  • 1 cup (130g) roasted almonds
  • 1½ tablespoons coconut oil, melted
  • ¼ teaspoon fine sea salt flakes
Date caramel
  • 1 cup (230g) fresh dates, pitted
  • ½ cup (125ml) pure maple syrup
  • ⅓ cup (95g) natural crunchy peanut butter
  • ¼ cup (60ml) melted coconut oil
Cacao topping
  • ¼ cup (20g) raw cacao powder
  • ¼ cup (60ml) melted coconut oil
  • 2 teaspoons pure maple syrup


  • 1
    Grease a 20cm (8-inch) square pan; line base and sides with baking paper.
  • 2
    Process dates, almonds and coconut oil until smooth. Press mixture evenly onto the base of the pan. Refrigerate for 1 hour or until set.
  • 3
    Make date caramel. Process ingredients for 2 minutes or until very smooth. Spread mixture evenly over base mixture in pan. Freeze for 1 hour or until firm.
  • 4
    Make cacao topping. Whisk ingredients in a medium bowl until smooth. Working quickly, pour topping over date caramel mixture; sprinkle with salt. Refrigerate for 1 hour or until set.
  • 5
    Use a hot sharp knife to cut slice into 16 pieces.

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