Here's a lockdown baking experiment - i wanted to make a healthy caramel slice. This recipe fits a loaf tin but you could double it to fit a 20 x 20 cm square tin.

Makes about 10 slices


1 c almond meal or flour

2 1/2 tbsp coconut sugar

2-3 tbsp coconut oil, melted or softened

1 tsp vanilla extract

pinch sea salt


1 c dates, soaked overnight then drained

1 tbsp cashew butter (or any smooth nut butter)

pinch sea salt


1/2 c cacao butter

2-3 tbsp maple syrup (or honey or rice syrup)

1/2 c cacao powder

pinch sea salt

or 100g dark chocolate, melted

Preheat oven to 180C. Line a loaf tin with baking paper.

Mix all the base ingredients in a bowl then press evenly into your loaf tin. Bake for about 9-10 minutes.

Mix softened dates, cashew butter and salt until smooth. You could use a mini food processor or just by hand.

Take base out of the oven and spread caramel over the top. Return to the oven for 10 minutes. Remove from the oven and leave in the tin to cool over a wire rack.

Melt cacao butter in a bowl over a bain marie. Once melted, remove from heat, add the rest of the ingredients and mix until smooth. Pour over your slice and leave to set.

Once set, remove from tin and slice. (My chocolate cracked a bit as it was a bit too thin. Next time I'll cut it sooner.)