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No Bake & No Fuss Caramel Chocolate Fudge Slice

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Paleo Fudge Caramel Chocolate Slice

Initially this recipe was meant to be date and nut, chocolate covered eggs, but  as I was in the middle of the first stage, something came up and I had to finish up quickly. There was no time for to shape the eggs and coat them in chocolate, so instead I decided to assemble everything into a slice instead. It turned into a delicious, easy treat that is like a mix between a fudge, a lara bar and a caramel slice, topped with chocolate and almond flakes. It’s a no fuss and no bake kind of recipe that you can easily make ahead of time. 

Cook’s notes: You can replace cashews with macadamia nuts or hazelnuts, although cashew nuts are much creamier.

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Paleo Fudge Caramel Chocolate Slice

4.0 from 1 reviews
No Bake Caramel Chocolate Fudge Slice
 
Prep time
Total time
 
Author:
Serves: 8 slices
Ingredients
For the main layer
  • 1 cup cashew nuts, soaked in hot water for 20 minutes
  • 12 Medjool dates, pitted, soaked in hot water for 10 minutes
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon raw cacao powder
  • 1 teaspoon vanilla extract or essence
  • Pinch of salt
  • 5-6 tablespoons almond flakes
For the chocolate layer
  • ¼ cup coconut oil
  • 2 tablespoons raw cacao powder (regular cacao powder can also be used)
  • 1 tablespoons maple syrup or honey
  • 2 tablespoons coconut milk
  • 1 teaspoon vanilla
Instructions
  1. Place the soaked cashews, dates, coconut oil, raw cacao, vanilla and salt in a food processor with S-blade on. Grind/process for 2-3 minutes, scraping the sides as you go along, until the mixture is super fine and sticky (the nut oils will start to come out and it will get shiny).
  2. Place almond flakes in a frying pan and toast over medium heat for 1-2 minutes, stirring frequently, until slightly browned. Reserve 2-3 tablespoons of almond flakes and add the rest to the food processor. Whiz a few more times until ground and incorporated into the fudge mix. Almonds don't need to be as fine and they will add a little texture to the slice.
  3. Scoop the fudge mixture into a square or rectangular tin with bottom and sides lined with baking paper. I used a small banana bread tin. Flatten and smooth the top with a spatula, then place the tin in the fridge while you make the chocolate sauce for the topping.
  4. To make the chocolate topping, place a small heat-proof bowl over a simmering pot of water or use a double boiler. Heat up the coconut oil, maple syrup, coconut milk and vanilla in a saucepan until hot to touch but not simmering or boiling, about 45 C/113 F. Add the cacao powder and whisk until well incorporated, silky, and shiny smooth. Remove from the heat.
  5. Take the tin out of the fridge and pour the chocolate sauce over the top, spread with a spatula and sprinkle with the remaining toasted almonds. Place back in the fridge for 2-3 hours.
  6. Once firm, remove from the tin and peel off the baking paper. Slice and keep in an air-tight container in the refrigerator for up to a week.

Paleo Fudge Caramel Chocolate Slice
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23 Comments
  1. I should have dried the dates better after soaking because the little bit of water caused my bottom layer to not get very hard. They have to be eaten with a fork, but that’s fine with me because the flavors are amazing.

  2. Thanks for the recipe, how can this recipe be made without using cocnut products? Would love to try it, but coconut does not suit me, thanks again.

    1. Hey Andree, you could use butter or ghee instead of coconut oil if you can tolerate a little bit of dairy. Macadamia oil or olive oil can also be used in the fudge itself but not in the chocolate top layer, that would be better with butter or ghee.

  3. This really is a sensational recipe. Along with the macadamia cookies …. Better than any other sugary sweets. All my non pales family liked both. Thank you !!!!!

  4. Could I use almond milk or some other milk so I don’t have to open a can of coconut milk just for 2 tablespoons?

  5. I love this recipe but my caramel layer is sticky and not solid like yours, even when I keep it in the fridge. Any ideas? Thanks for the wonderful recipes!!

  6. hi
    just checking whether the almonds can be substituted for another nut? sadly I am allergic :,(

    thanks!

    mary

    1. Hi Mary, you can try any other ground nut meal (hazelnut, walnuts, etc). You could use a combination of desiccated coconut with tapioca flour and even something like buckwheat.

  7. No Bake, No Fuss, Totally Kick Ass Caramel Chocolate Fudge Slice HOW AWESOME!
    I have done a whole day of baking and dinner prep and I don’t think I have anymore room in my fridge.
    keep these recipes coming:)

  8. I love this slice – it really is the best I’ve made so far. Every time I serve it, I am asked to past on the link. Yummy – well done!

  9. Dear Irey,

    I love you, your recipes and your website. You never let me down! :D Thanks for being awesome! x

  10. I just made this wonderful slice on Easter Sunday for a family gathering – everyone loved it! I’m posting a link to your recipe on my Facebook page.
    Thank you for sharing such a great recipe!

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