With a choc, coconut almond base, tahini caramel middle layer and raw chocolate topping this slice is all the good things. It’s gluten free and sweetened with a little maple syrup to make it a not so naughty treat.


I’m really into afternoon treats at the moment. So to avoid eating a whole block of dark chocolate and hazelnut chocolate or have a 4.30pm latte and then buzzing my way into a crap night’s sleep (I know how to live it up folks, I do), I’ve been making treats at home again.


I have another salted caramel slice on the blog, it’s got peanut and chocolate in it and it’s delicious and, like this one, vegan. But this one is quicker and simpler. Less visually amazing but that’s probably because the cravings were strong and I really wanted to get to the point where I could eat it. This means the layers aren’t perfectly even, but they’re pretty good so I’m willing to forgive myself.


The bottom layer reminds me of the uncooked fudge slice I used to make as a kid, in other words it’s my ideal slice base. But this one is a whole lot better for you as it’s not made from condensed milk and crushed biscuits haha.

I mucked around with the middle layer a little bit. You can see pics of the two final options in this post. The photo above is how it looks when you use unhulled tahini, the photo below is with hulled tahini. Flavour wise the unhulled version is a little more bitter. You might want to add another tsp of maple syrup if you decide to go with this option. I love how it gives the caramel a darker colour and more intense sesame flavour. The hulled tahini make a lighter caramel that tastes a little sweeter. I like both equally but if you’ve got a sweeter tooth definitely go with hulled!


Serves 12-18, depending on how generous your servings are!



1/2 cup almonds

2/3 cup coconut

2 Tbs cacao powder

2/3 c oats

1 Tbs coconut oil, melted

30ml water

1 Tbs maple syrup


Sesame Caramel

3 Tbs Tahini (hulled or unhulled, see above)

2 Tbs maple syrup

2 Tbs water

1 tsp vanilla extract

pinch of salt


Chocolate topping

2 Tbs coconut oil, melted

4 Tbs cacao powder

1 Tbs maple syrup

1 tsp sesame seeds to decorate.



Line a loaf tine with cling film or parchment paper, this should come all the way up the sides.

In a mini processor, process the almonds until they become almond butter. This will take a few minutes. Add all dry base ingredients and process until combined. Add maple syrup, coconut oil and water and process until the mix comes together and is sticky to touch.

Press into the base of your lined loaf tin. Try to spread it as evely as possible. Fold over the cling film or parchment paper and use this to get a smooth finish (it will stop it sticking to your hands as you try to spread it too). Transfer to the freezer for a couple of minutes, or while you make the caramel.

Place the tahini, water and maple syrup in a small pot over low heat and stir until combined and a thick caramel has formed. Add the vanilla extract and stir to combine. Remove the tin from the freezer and spread the caramel in an even layer on top of the base. Cover with the cling film or parchment paper and return to the freezer for a few minutes, or until you’ve made the topping.

In a a small bowl combine the coconut oil, cacao and maple syrup and stir until smooth and well combined. Remove the tin from the freezer and spread the chocolate in an even layer. Sprinkle over the sesame seeds and return to the freezer, uncovered. After a few minutes, or when the chocolate is set remove the slice.

Use the cling film or parchment paper sides to remove it from the tin. Trim any rough edges. Slice into 6 slices and then cut each slice into 2 or 3. Store in the freezer in an airtight container.

HH. x

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