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Healthy Salted Caramel Slice

One of our absolute favourites! Enjoy this Jessica Sepel treat, it is not only easy but filled with good healthy fats. It is a real crowd pleaser and freezes very well.

Makes: 8


For the base

  • 1/2 cup cashews
  • 3/4 cup almonds
  • 4 medjool dates, pitted
  • 1 tbsp water
  • 1/2 tsp cinnamon

For the caramel

  • 1/2 cup hulled tahini
  • 3 medjool dates, pitted
  • 1/4 cup hot water
  • pinch of Himalayan rock salt

For the cacao drizzle

  • 3/4 cup coconut oil, melted
  • 1/2 cup cacao powder
  • 2 tbsp maple syrup (or honey)
  • 1 tbsp water


  1. Line a small tin with baking paper.
  2. To make the base, combine all of the ingredients in a food processor and blitz until the mixture comes together but is still a little chunky. Spread the base into lined tin and flatten with a spoon. Place in the fridge to set.
  3. To make the caramel layer, combine all of the ingredients in a food processor and blitz until smooth. Spread the caramel over the base layer and flatten it with a spoon. Return to the fridge.
  4. In a small bowl, combine cacao drizzle ingredients and whisk until they form a smooth consistency. Add more water if the mixture is too thick. Spread over caramel layer evenly. Place the tin in the freezer and allow to set for 30 minutes. Cut into slices and serve chilled.

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