Salted caramel slice

Want to impress your guests without jumping on the sugar train this season. Try this delightful salted caramel slice, sugar free, and will surely hit the spot.


Flexibility Wholefood Powder 1 tbsp
Cashews 2 cups
Desiccated coconut 1 cup
Maple syrup ½ cup
Vanilla bean powder 1 tsp

Medjool dates, soaked in hot water 2 cups
Natural almond butter ¾ cup
Cinnamon ½ tsp
Sea salt ½ tsp

Chocolate layer:
Cacao butter 1 cup
Cacao powder ¾ tbsp
Sea salt ½ tsp
Maple syrup / liquid stevia to taste


1 In a food processor add the cashews, coconut, Flexibility Wholefood Powder and vanilla. Blitz together.

2 Slowly add your maple syrup with the motor running, until a crumbly dough comes together. Depending on the oiliness of your cashews, you may need a little more or less.

3 Tightly press the cashew base into a lined brownie pan with the back of a spoon and refrigerate.

4 Make the caramel by blending together to soaked dates, salt, almond butter, and cinnamon.

5 Pour the caramel over the biscuit base and refrigerate.

6 To make the chocolate top, heat the cacao butter until liquid over a medium heat, then mix through the cacao powder, salt and sweetener to taste.

7 Pour the chocolate mixture over the top of the caramel filling and allow to set in the refrigerator for 4 hours, or overnight.

8 Slice and serve!

TIP Allow the slice to come to room temperature for 15 minutes for the best flavour.