• 1 cups oats

  • 1 cup walnuts

  • 2 tbs honey

  • 2 tbs nut butter (I used almond)


  • 2 cups dates

  • 1 tbs honey

  • 1 banana

  • 1 tbs instant coffee

  • 2 tbs coconut sugar (or brown sugar)

  • 1 tbs cacao (or chocolate protein powder)

  • Pinch of salt


  • 1 1/2 blocks dark chocolate

  • 1 tbs oil (olive or coconut)



Line a suitable cake tray with baking paper and soak dates in hot water before beginning


Add all ingredients for the base to a food processor and blend until combined. You want the texture to be crumbley but sticks together and solid when compressed.

Once blended together, transfer mixture to the lined tray and press down firmly to ensure solid and cohesive base is created.


Remove the dates from the water and blend in a food processor until broken down slightly. Add the rest of the ingredients and blend all together until a smooth, thick mixture is formed. Test the mixture adding more coffee, sugar, cacao or dates if required.

Once happy with the taste and texture of the mixture, transfer into the tray and spread evenly over the base. Store in fridge while preparing top layer.


Melt the chocolate over the stove with oil until smooth. Pour over caramel layer and spread evenly.


Allow slice and chocolate to set in fridge (2 hours +) or freezer (1 hour+) until chocolate is hard. Cut up slice when set and ENJOY!

TIP: store in the freezer so when eating the caramel doesn’t splurge out the sides :P

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