Coconut Caramel Slice

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 20 servings


  • Serving Size: 1 (60.2 g)
  • Calories 215.6
  • Total Fat - 9.8 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 0.7 mg
  • Sodium - 6.7 mg
  • Total Carbohydrate - 32.3 g
  • Dietary Fiber - 4.5 g
  • Sugars - 22.2 g
  • Protein - 2.5 g
  • Calcium - 23.4 mg
  • Iron - 1.8 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 160°C (325°F) and then line the base of a lightly greased 20cm x 30cm slice tin with non-stick baking paper and set aside.

Step 2

Place the coconut oil, shredded coconut, vanilla, flour and cacao powder in a large bowl and mix well to combine and then press into the base of the tin and bake for 10 minutes or until dry to the touch.

Step 3

To make the coconut date caramel, place the dates, coconut oil and coconut cream in a food processor and process for 3 minutes or until very smooth.

Step 4

Spoon over the base and spread evenly and cook for 30 minutes or until set and then set aside for 10 minutes to cool slightly.

Step 5

Place the chocolate, honey and extra coconut oil in a small saucepan over low heat until melted and then pour over the slice. Using a hot knife, cut into slices to serve.

Step 6

Note: You can store the caramel slice refrigerated in an airtight container for up to one week.

Tips & Variations

No special items needed.