Caramel Slice Dessert
  • For the crust:
  • ¼ cup, packed, coconut flour
  • pinch sea salt
  • ¼ cup coconut oil, melted
  • 1 tablespoon honey
  • 2 tablespoons water
  • 1 teaspoon vanilla extract (optional)
  • For the caramel:
  • 1 heaping cup pitted Medjool dates
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • coconut flour for dusting the cutting board
  • For the chocolate:
  • ½ cup coconut oil
  • ½ cup raw cacao (sub any cacao or cocoa here)
  • 1-2 tablespoons honey (to taste)
  1. Preheat oven to 350F and line an 8x8 (or smaller) baking pan with parchment paper.
  2. In a bowl stir together the coconut flour and sea salt then add the remaining crust ingredients and stir well until combined into a gritty, but well-formed dough. Press into the lined pan and bake until the edges turn golden, about 15-20 minutes.
  3. Remove from the oven and allow to cool about 20 minutes.
  4. Once 20 minutes has lapsed make the caramel layer in your food processor by adding all of the ingredients* to the processor bowl and processing until it all looks blended (usually it will clump into a huge ball in one side of the processor when it’s ready)**.
  5. Dust a cutting board with coconut flour, starting with a few tablespoons. Place the big ball of caramel on the coconut floured cutting board and cover all of it with coconut flour. Use the palms of your hands to flatten the caramel so that it is roughly the size of the pan. Add more coconut flour if you need, this step helps minimize the caramel sticking to your hands. Then carefully peel small portions of the flattened caramel (there’s no way to take the whole thing in one go) and place on top of the cooled crust and use your fingers (wearing gloves helps immensely) to gently press down.
  6. Repeat with remaining caramel mixture until it is all pressed on top of the crust and is somewhat uniform in thickness (doesn’t have to be perfect).
  7. For the chocolate, melt the coconut oil over very low heat if it isn’t already melted. Remove from heat and stir in remaining ingredients until well incorporated.
  8. Pour chocolate mixture on top of the caramel layer and place in fridge to cool for 2-3 hours. Remove from pan using the parchment paper, slice (I did mine in 9 squares), and enjoy! Store leftovers in the fridge for a few days (though they didn’t last very long in my kitchen!).
  9. Notes: *The Medjool dates that I buy are soft enough that my processor can blend them no problem. If your dates are very dry or your processor is weaker, soak the dates in very hot water for about 5 minutes, drain well, and then add to the processor with the other ingredients. **If you do not have a food processor, but have patience, then this can be done with your hands. Soak the dates in very hot water for 5 minutes, drain well, and then place in bowl and start mashing and kneading with your hands until the dates break down into a paste (will take 2-3 minutes). Add in remaining caramel ingredients and mix well with hands again.
Recipe by GAPS Diet Journey at