Coffee Almond Caramel Slice


Short bread base

  • 1 cup almond meal

  • ¾ cup shredded coconut or coconut flour

  • ¼ cup melted coconut oil

  • 2 tablespoons maple syrup

Coffee caramel filling

  • 1 ¼ cups dates, pitted and roughly chopped

  • ¼ cup almond butter

  • 2 tablespoons maple syrup

  • 2 tablespoons freshly fine ground coffee

  • 1 teaspoon vanilla

  • 1 tablespoon coconut oil

  • 3 tablespoons almond milk

Chocolate layer

  • 1 ¼ cups chopped dark chocolate

  • 1 tablespoon almond milk



1. Line a 20cm by 20cm square slice tin with backing paper. (or with reusable paper)

2. Make the base: Add almond meal, shredded coconut into a food processor and blend until finely ground. Add coconut oil and maple syrup and pulse to mix in. Press mixture into lined pan and smooth out on top.

3. Make the caramel: Add dates, almond butter, maple syrup, coffee, vanilla and coconut oil into food processor and blend until smooth. Add almond milk as needed to create a smooth texture.

4. Evenly spread the caramel over the base.

5. Chocolate: Melt the chocolate and almond milk together in a metal bowl over hot water (make sure water isn’t touching bowl).

6. Pour melted chocolate over caramel, dispersing evenly.

7. Let cool at room temperature for 5 minutes then place in fridge for at least 2 hrs to set.

8. Slice with warm knife and serve chilled.