Salted Chocolate Coconut Caramel Slices

Prep Time

30 x minutes + cooling

Cooking Time

x minutes


8 x Peoples

4-layered no-bake caramel slices with a nutty cocoa base, a coconutty layer, a thick layer of creamy nut butter caramel and a good coating of Pink Himalayan Salted Dark Chocolate. Make these ahead of time for a delicious dessert that is vegan, gluten-free and a real crowd-pleaser.


Base layer
  • 100g almonds or cashews
  • 80g medjool dates (pitted weight)
  • 20g cocoa powder
  • A pinch of salt
Coconut Layer
  • 80g coconut (flaked or desiccated)
  • 60ml maple syrup
  • 20g coconut oil, softened
Caramel Layer
  • 120g almond or cashew butter
  • 120ml maple syrup
  • 80g coconut oil, melted
  • A pinch of salt
Chocolate Layer
  • 90g Pink Himalayan Dark Chocolate
  • Flaky salt



1. Line a small loaf tin (approx. 10 x 20cm) with parchment paper.

2. Make the base layer: soak the dates in boiling water for 10 minutes and then drain. Blitz the nuts to a fine meal (some small chunks are ok) and then add in the dates, cocoa powder and salt. Process until a sticky mix forms that holds together when pressed between your hands. Pour into the tin, smoothing over the top to make an even base. Pop in the fridge.

3. Make the coconut layer: if using flaked coconut, firstly blitz this in a clean blender to a fine consistency or if using desiccated coconut, add straight to the blender. Now add the maple and coconut oil and pulse to a sticky mix that holds together. Pour onto the base layer, compacting the mix down and making an even top. Pop in the fridge.

4. Make the caramel layer: whisk together all the ingredients until really smooth and then pour over the coconut layer. Smooth the top and chill in the freezer for 2 hours until firm.

5. Melt the chocolate. Remove the bars from the tin and use a sharp, warm knife to slice into bars or squares. Carefully spoon over the chocolate onto the bars, sprinkle with some salt and leave to chill on a parchment lined tray in the fridge for 20 minutes.

6. Store in the fridge for up to 1 week or in the freezer for 1 month.