Chocolate Caramel Slice

Paleo – makes approx 10


Chocolate Brownie

  • 1 cup almond meal
  • 2 tbsp coconut flour
  • 1/2 tsp cinnamon
  • 1/4 cup cocoa powder, no added sugar
  • 2 tbsp coconut oil
  • 2 tbsp raw honey
  • 1/2 vanilla bean, scraped
  • 1 egg

Caramel Sauce

  • 6 fresh dates, pitted
  • 3 tbsp boiling water
  • 1/3 cup coconut cream
  • 1/2 vanilla bean, scraped

Chocolate Topping

  • 85g Organic Dark Chocolate (no added sugar)
  • 1 tbsp coconut oil


  • Preheat oven to 180 degrees
  • Mix brownie dry ingredients together. Add in other ingredients and mix together
  • Add brownie mixture to a baking paper lined small square or rectangular baking dish and spread evenly into a layer approx 1 cm thick (or to a muffin baking tray lined with muffin cases – next time I do these I will use muffin cases, so if you have them use them, they will make your life much easier). Bake for 10 minutes
  • Remove and leave to cool for 20 minutes
  • In the mixmaster, mix dates and boiling water and blend together until well combined. Add coconut cream and vanilla bean and mix for a further 2 minutes. Spoon into an even layer on top of the cool brownie. Place in the fridge to set – for at least 10 minutes
  • Place broken chocolate pieces into a glass bowl, and put bowl on top of a saucepan on medium heat filled with boiling water. Add coconut oil to chocolate pieces and mix slowly until all the chocolate has melted and combined with the coconut oil. Once combined, remove from the heat and leave for 1 – 2 minutes. Pour the chocolate slowly on top of the date layer and then place the brownies back into the fridge to set
  • Slice brownies if necessary and keep in the fridge until ready to devour

Recipe adapted from

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