Quick and Easy Nut Free Caramel Slice

nut free caramel slice


Nut Free Caramel Slice

base

  • 2 cups desiccated coconut
  • 2 tablespoons hulled tahini
  • 2 tablespoons honey
  • 2 tablespoons cacao or cocoa powder
  • 1 tablespoon coconut cream
  • 1 teaspoon vanilla extract
  • pinch of salt

filling

  • 8 tablespoons hulled tahini
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil, liquid
  • 1 teaspoon vanilla extract
  • pinch of salt

topping

  • 6 tablespoons cacao or cocoa powder
  • 4 tablespoons coconut oil, liquid
  • 2 tablespoons maple syrup
  1. Line a square 20cm tin with baking paper overhanging the sides for easy removal.
  2. Place the base ingredients into your processor and blend at high speed until the mixture resembles a fine, sticky crumb. Press the mixture firmly into the base of your prepared tin and set aside.
  3. Place the ingredients for the middle layer into your processor and blend at medium speed until the mixture is smooth and well combined. Try to avoid over blending. Pour the mixture over your base and place in the fridge to set.
  4. Once set mix together the ingredients for your chocolate topping and pour the topping over your slice, spreading it out to cover the middle layer. Place the slice in the fridge to set.
  5. Serve. Eat and enjoy!

*you can use rice malt syrup if you prefer.

notes –

  • I place the slice into the freezer for 20 minutes prior to slicing. Once sliced this can be stored and served straight from the fridge or freezer, it will not be stable at room temperature.
  • When making the chocolate topping ensure the coconut oil is not heated, you may even find it helpful to add the oil once tablespoon at a time.
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Recipe
Nut Free Caramel Slice
Published
Rating
4.5 Based on 43 Review(s)
  • Wendywoo

    Mmmmmm! I’m sure I’m putting on weight, just LOOKING at these pictures! Thank you for a “quick and quiet” recipe- although I don’t think it would be *safe* (haha!) to make it- my scales might break!
    Sorry to hassle you, but please would you let me know when Elise’s Birthday is? Thank you xx

    • No hassle, sorry I was slow in getting back to you. I hope you enjoy the recipe if you decide to try it. x

  • Sarah Jane Mostafavi

    Omg this is amazing! I’m always drooling over your recipes but don’t like using much sugar, natural or otherwise. I just subbed sugar free maple syrup for the honey and it turned out beautifully, great texture and sugar free! Thank you!

    • Great to hear Sarah! Thank YOU so much! I am glad you enjoyed it and I really appreciate the pic and feedback. Have a great day. Bianca xxx

  • Thank you for another delicious and nourishing recipe Bianca! This slice is absolutely divine. I subbed the tahini with macadamia butter and the honey with rice malt syrup to make it a low fodmap and lower histamine version. It worked out perfectly and got demolished. It’s definitely something I will be making often. x

    • Thank YOU Gabby!!! I LOVE this pic and I am so glad you enjoyed the recipe. I really appreciate you sharing your subs and feedback. Have a great day. Bianca

      • My pleasure Bianca 🙂 I made it again this week! Too good <3

        • Fabulous!!! Thanks again! Be sure to let me know how you go with anything else that you try. x

  • Nancy

    Oh my, I had my doubts about this. But I definitely shouldn’t have! It is the most delicious slice I have had in a while! I cut mine into tiny pieces, but that just means I cant stop pupping the, into my mouth! 😮 Thank for such an i,pressive slice that will wow any crowd I take it to from now on 🙂 (I just need a smaller slice pan because my layers were slightly too thin using the pan I have currently.

    • Nancy that is great to hear!! Thank YOU!!! So pleased that you have enjoyed it as much as I do! I really appreciate you taking the time to write and I hope you find many more recipes that you like. Be sure to let me know. x

  • Kristina Cornelius

    Tastes bloomin’ good! I have made this twice in nearly as many days because it was so popular. I used Rice Malt Syrup as suggested to make it fructose free. The second time I converted the tablespoon measurements into volume for the syrup and tahini which made it quicker, easier and less messy to measure out eg: 8 tbs = 160mL

    • Fabulous!!! Thank YOU so much for both the feedback and tips! So glad you enjoyed it! I hope you find a few more recipes that you like. Be sure to let me know. x

  • Nicole ♡

    So easy. And sooo good. I absolutely LOVE the original caramel slice recipe you have here using dates. Then i tried this. Wow. The texture perfect and satisfies all my sweet cravings! You can taste the tahini in here. But it’s ok as i love tahini!

    • Thank YOU so much Nicole!! I really appreciate the feedback and I am glad you enjoyed the recipe. Be sure to let me know how you go with anything else that you try. x

  • Nicki Church

    Hi, can this be kept at room temperature or is it best frozen or kept in the fridge 🙂 Thanks