Cashew Caramel Slice

Ooey gooey, yummy, chewy cashew, caramel slice!



  • 3/4 cup pecans
  • 1 1/2 Tbsp coconut flour
  • 1/3 cup cacao powder
  • 9 Medjool dates, pitted
  • Pinch of good-quality salt



  • 2 cups Medjool dates, pitted
  • 1/2 cup roasted cashew butter
  • 1/4 cup rice malt syrup
  • 1/4 cup mesquite powder (or lacuma)
  • 1/2 tsp good-quality salt
  • 1/4 cup coconut condensed milk (this can be exchanged for coconut cream- but it won’t turn out as good!)


  • 1/4 cup coconut oil, melted
  • 1 Tbsp roasted cashew butter
  • 1/3 cup rice malt syrup
  • 1/3 cup cacao powder



  1. Line a 15cm square tin with baking paper (I stick mine down with a little coco oil)
  2. Add all ingredients besides the dates to a high-speed food processor and process into fine crumbs. Next, add dates and pulse until a sticky ball forms.
  3. Press dough into the lined tin, creating a firm and even base layer


  1. Add all ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least one.
  2. Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the chic top.


  1. Add all ingredients to a bowl and whisk until smooth. Pour over caramel layer. Smooth the final layer if you wish, then return to the freezer to set for at least 3 hours.


  1. To serve: remove slice from freezer and tin. Allow to defrost for 5 mins, then slice up using a very hot knife. You can eat it straight away, or allow to defrost further (which I recommend as it becomes way more gooey and chewy).

Have you made this recipe?

Share a photo and tag us - @veganeasy — we can't wait to see it!


Guest Blogger Kath and Jade

Sisters Kath and Jade, both passionate about food, hope you enjoy their recipes. See all recipes by Kath and Jade

Leave a Rating or Comment

  • no rating
  • Carolyn
    18 June 2018

    Any suggestions on what to use in place of mesquite powder?

    • Bonnie Brown
      19 June 2018

      Hello! An alternative is lacuma powder :)