Prep:  20 minutes (plus 1 hour setting time)
Makes:  24 slices
Average: 4.7 (35 votes)
Recipe by: Copha
Easy no-bake caramel slice made with coconut, dates and dark chocolate.
Credit: Whisk Media Group

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Play Video: No-Bake Choc-Caramel Slice
No-Bake Choc-Caramel Slice
Raw Caramel Filling
Chocolate topping
  1. Grease and line a 20cm square tin. Make sure the paper has a 2cm overhang
  2. Using a food processor, process the cashews, rolled oats, coconut, dates and melted Copha until they resemble fine breadcrumbs. Use the back of a spoon to press the mix firmly and evenly into the baking tray. Put in the fridge to set for 10 minutes
Tips & Hints:
  • Melt the Copha in microwave on high or in a saucepan until fully melted
Raw Caramel Filling
  1. Place the cashews in a small bowl and pour over boiling water to cover. Set aside to soak for 5 minutes. Drain
  2. Using a food processor, process the dates, cashews and boiling water for 4 minutes or until smooth. Add the peanut butter and melted Copha and process until smooth
  3. Spoon over the biscuit base and smooth the top using a pallet knife
Tips & Hints:
  • Any nut butter can be used in this recipe
  • You may like to roughly chop your dates before adding to the food processor to ensure smoother processing
Chocolate topping
  1. In a medium heatproof bowl, combine together the chocolate and Copha. Place bowl over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat
  2. Pour chocolate mix over caramel and put in the fridge for 1 hour to set. Slice into 24 bars
Tips & Hints:
  • You can keep this slice in the fridge for up to a week. Or freeze cut slice for up to 2 months
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