No Bake, No Fuss, Totally Kick Ass Caramel Chocolate Fudge Slice

paleo slice recipes

Recipe: No bake caramel chocolate slice

When I started with this recipe I actually meant to make date and nut chocolate covered eggs, since it’s Easter and all. BUT, as I was in the middle of the first stage, something came up and I had to finish up quickly so there was no time for egg shaping and coating and I decided to assemble everything into a slice instead. The final result is a delicious, easy treat that is like a mix between a fudge, lara bar and a caramel slice topped with chocolate and almonds. It’s no fuss, no bake and make ahead kind of recipe.

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


  • 1 cup cashews, soaked in hot water for 10 minutes
  • 12 Medjool dates, pitted, soaked in hot water for 10 minutes
  • 2  tbsp coconut oil, melted
  • 1 tsp raw cacao powder
  • 1 tsp vanilla extract or essence
  • Pinch of salt
  • 5-6 tbsp almond flakes

For the chocolate layer

  • 1/4 cup coconut oil
  • 2 tbsp raw cacao powder (regular cacao powder can also be used)
  • 1 tbsp maple syrup
  • 2 tbsp coconut milk
  • 1 tsp vanilla



  1. Place soaked cashews, dates, coconut oil, raw cacao, vanilla and sale in a food processor. Grind and process for 3-4 minutes, scraping the sides as you go along, until the mixture is super fine and sticky (some 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 have to be as fine as we want some texture coming through.
  3. Scoop the fudge mixture out 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 and place the tin in the fridge while you make the chocolate sauce.
  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 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 cacao and whisk until well incorporated and silky, 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. Remove, slice and keep in an air-tight container in the refrigerator. Should last for a week or so.

Preparation time: 20 minutes

Refrigeration time: at least 1 hour, ideally 2-3 hours

Number of servings: 8 slices



  1. Sue pratt says

    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 !!!!!

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