I have made an alternative to the sugary caramel slice that everyone loves. I never really cook with chocolate but this is a treat in my house. It’s made with dark chocolate. They say chocolate has loads of antioxidants and is a great anti-depressant, so a little every now and then for us is ok.




  • 1½ Cups pecans
  • 1 Cup desicated coconut
  • 50g butter or solid coconut oil, melted
  • ¹/³ Cup coconut sugar


  • 1½ Cups Medjool dates, finely chopped (firmly pack the chopped dates into the cup measurements)
  • ¾ Cup raw cashews
  • ¼ Cup coconut oil
  • 2 Tbsp. water


  • 200g dark chocolate
  • 1 Tbsp. liquid coconut oil


  • Preheat oven to 170ºc. Grease and line a square slice tin.
  • Finely chop pecans to a fine meal in a food processor.
  • Add in the coconut and sugar and process.
  • Pour in the melted butter or coconut oil and process until the nuts and coconut is moist.
  • Spread the ingredients evenly over the base of the tin, pressing down firmly. Make sure the top is nice and smooth.
  • Put in the oven for 8 minutes or until slightly golden.
  • In the meantime, in a small saucepan on low heat add dates, water and oil.
  • Stir and squash the dates to combine with the water and oil. It should be a fairly smooth consistency.
  • Chops cashews in food processor until fine. Pour in the date mixture and process.
  • Pour the dates over the base. Using damp hands, evenly spread the mixture across the base.
  • Place it back in the oven for 6 minutes.
  • Take it out of the oven and allow to cool slightly.
  • Put chocolate and liquid and coconut oil in a glass bowl and place it on top of a small saucepan that has 3cm of water in it (double boiler).
  • Heat the saucepan on low heat and allow the chocolate to start melting whilst stirring.
  • When the chocolate is fully melted, pour it over the rest of the slice. Tilt and turn the tin to allow the chocolate to spread evenly across the base.
  • Leave the tray to fully cool. Once cooled, place in the fridge to set the chocolate.
  • Take the slice out of the fridge and let it sit for 10 minutes so you can cut it without all the chocolate cracking and breaking.
  • Slice gently with a sharp knife.

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