Peanut caramel chocolate slice recipe

Jess Henshall

This recipe is super yummy and indulgent, but is made from natural ingredients which hold lots of health benefits such as nuts, dates, cacao, peanut butter and coconut oil. It’s a three layer sweet treat consisting of a smooth caramel flavoured base from the pecan nuts, then a peanutty date caramel, followed by a smooth raw chocolate topping. 

Feel free to swap out ingredients such as the peanut butter with another nut butter or the raw chocolate topping with a melted chocolate topping.

The recipe


- 400g dates soaked in boiling water for at least 10 minutes

- 200g pecan nuts

- 75g almonds

- 2 tbsp peanut butter



- 400g dates soaked in boiling water for at least 10 minutes

- 1 tbsp coconut oil

- 2 tbsp maple syrup

- 4 tbsp peanut butter



- 75g cacao butter or coconut oil

- 4 tbsp cacao powder

- 2 tbsp brown rice syrup or maple syrup


For the base, start by grinding the pecans and almonds in a food processor until it forms a flour. Drain the dates and add then to the food processor along with the peanut butter. Mix in the food processor for about 2 minutes until everything is completely smooth and sticky - if it still looks crumbly, keep mixing until it looks like a dough. Line a freeze-proof dish with baking parchment and empty the now smooth base into the dish. Press down the mixture evenly. Freeze for 10-20 minutes whilst you make the “caramel”.

Drain the dates and add to the food processor with the maple syrup, peanut butter and coconut oil. Mix, gradually adding a little warm water until it’s runny enough to spread across the base, but not too runny (this is normally around 75ml). Once completely smooth, spread over the base and freeze for at least 40 minutes.

Once the base and caramel have set, it’s time to make the chocolate. Melt the cacao butter or coconut oil gently over a low heat or a double boil and then add the cacao powder and syrup (brown rice or maple) and mix until smooth. Pour over the caramel layer and make sure it is even. Freeze for another 10 minutes.

Take the Peanut Caramel Slice out of the freezer and cut into pieces. Store in the freezer – on the day of making them, everything will be quite soft, so you won’t need to leave them out of the freezer before eating, but the days after making them, you’ll need to let them sit for about 20 minutes. 





1 1/2 hours