Satisfy those sweet cravings with this decadent Chocolate Caramel Slice. It tastes every bit as good as the naughty versions and comes with a double dose of love for your gut thanks to fibre-packed Sweet Guts and a serve of Bone Broth Body Glue.  This recipe is also gluten, dairy and refined sugar free - it could quite possibly be the healthiest caramel slice ever to exist!  

Prep 15 mins | Freeze 1 hour | Serves 12-16



For the base:

  • 1 cup walnuts
  • 1/2 cup almond meal
  • 3 tbs coconut oil
  • 3 tbs melted cacao butter
  • 2 tbs raw cacao
  • 2 tbs pure maple syrup (optional)

For the caramel filling:

  • 2 cups dates (if you have time use fermented dates for a lower sugar option)
  • 1/2 cup organic coconut milk
  • 1/2 cup coconut oil
  • 1 tbs Natural Bone Broth Body Glue

For the chocolate layer

  • 1 block Sweet Guts Chocolate
  • 1/2 cacao butter
  • 1 tbs pure maple syrup (optional)
  • 1 tsp pink Himalayan salt (optional)



Start with the base

  1. Place all the base ingredients into a food processorand blitz until well combined.  The mixture should be sticky and form together into a ball easily.  If it’s too crumbly add a little more coconut oil or cacao butter.
  2. Press this mix into a prepared baking tray, lined with baking paper.  Press to ensure it is evenly spread.
  3. Pop into the freezer to set while you make the filling.

Let’s make caramel

  1. Add all the filling ingredients into the food processor and blend until smooth - this will take around 5 minutes. If it seems too thick add a little hot water till you get to a smooth caramel consistency.
  2. Pour the caramel mixture over the top of the base and return to the freezer.

Chocolate layer

  1. Melt the Sweet Guts and cacao butter in a glass bowl over a pot of simmering water.  Be careful not to let the water boil as it will be too hot and can affect how easily the chocolate melts. Faster is not better.
  2. Once silky stir through the maple syrup. Omit if you prefer less sweet.
  3. Pour over the caramel layer, sprinkle with salt then return to the freezer for about 1 hour or until completely set.
  4. Once set, cut into slices with a hot knife. Enjoy!