Salted Caramel, Peanut & Chocolate Slice

These salted caramel slices are gluten free, vegan and RSF.

If you love this recipe, don't forget to share it!

A crumbly oat base, sweet, sticky caramel filling and smooth rich chocolate coating with a crunch of peanuts sandwiched between the layers… These are probably about the best thing to have happened in my snack world in a long time. 

Decadent, rich and sweet, no one will guess that this Salted Caramel, Peanut & Chocolate Slice was made from whole foods with no added oils. That’s right - there is no relying on cups of coconut oil to set the layers here. Humble cashews, tahini, dates and oats are the stars of the show this time. 

These slices are the perfect marriage of two of my favourite desserts to date: the base from my Raw Kiwi Icecream Cake and the caramel topping from my Banoffee Pie, with a healthy dose of rich dark chocolate and some crushed peanuts in there for good measure.

The best things about this slice? You probably have all of the ingredients in your pantry right now, it’s naturally sweetened, high in protein and fibre, comes together with 10 ingredients and is a totally drool-worthy combination of salted caramel, chocolate and peanuts. If I haven’t got you running to the kitchen immediately, we just mustn't be on the same page with desserts. Or snacks. Or midnight treats. 

What are you waiting for? This Salted Caramel, Peanut & Chocolate Slice needs to be in your life immediately. Like - right now.

Salted Caramel, Peanut & Chocolate Slice

Base Ingredients

  • 1/2 cup raw cashews
  • 1/2 cup rolled oats
  • 1/3 cup buckinis (or sub more oats)
  • 6 medjool dates, pitted
  • 1 Tbsp. water
  • Salted Caramel Filling

  • 3 Tbsp. tahini
  • 6 medjool dates, pitted
  • 1 Tbsp. nut butter (I used cashew)
  • 1/4 cup water
  • 3/4 tsp salt
  • Tiny squeeze of lemon juice
  • To Top

  • 1/3 cup roasted peanuts, roughly chopped
  • 1 block of good quality (70-85%) dark chocolate

Takes , makes 8 - 10 slices.


  1. Add cashews, oats and buckinis to a food processor and blend 1-2 minutes until finely broken down. Then add the dates and process another minute (it will still be crumbly at this point). With the motor running, slowly add the water until the mixture comes together in a sticky ball. Add a little more water if this doesn’t happen with 1 tablespoon
  2. Press the base mixture into the bottom of a small loaf or square tin (silicon is useful if you have it as it makes it easier to remove later on, but is not essential)
  3. In the same food processor, add all of the ingredients for the caramel filling and blend until completely smooth and creamy
  4. Pour the caramel over the base and smooth with the back of a spoon
  5. Sprinkle the chopped peanuts over the caramel layer
  6. In a small pot or double boiler melt the chocolate slowly on very low heat
  7. Pour the melted chocolate over the crushed peanuts and smooth with the back of a spoon
  8. Place the tin in the freezer around 10-15 minutes - just until the chocolate layer is set. Don’t leave it longer than this as the chocolate may turn white from excess cold
  9. Remove from the freezer, run a knife around the sides of the tin and then carefully remove the slice. Set it upside-down on a chopping board (with the chocolate layer facing the board) and carefully cut into slices. Store in an airtight container in or out of the fridge for up to a week


Tamika WoodsComment