Paleo Salted Caramel Slice

Posted on   Category: Biscuits, Cakes & Cookies

This has to be one of my all-time favourite foods. Caramel slice. As a kid I would buy slices of ‘millionaires shortbread’ (similar kinda thing) from the local bakery after school and eat it on the way home to celebrate getting though another day of half-assed education. This one has significantly less sugar, and tastes a LOT nicer. It’s also kinder on your waistline…if you don’t eat the whole thing.

For full disclosure, I ate the whole thing. Just me. Why? Because it’s addictive and downright delicious. I also have a problem with portion control. I strongly advise you make this one for when friends visit so you have someone to share it with!





  • 200g pitted medjool dates
  • 100g tigernut flour
  • 100g pecan or almond meal
  • 2 tbsp cashew butter
  • 1 tablespoon rice malt syrup
  • 1 tablespoon cashew butter (extra)
  • 1 teaspoon natural vanilla extract
  • ½ teaspoon Himalayan Sea Salt
  • 3 tbsp raw cocao powder
  • 3 tbsp coconut oil
  • 1 tbsp rice malt syrup


  1. Soak the pitted dates in hot water for 10 minutes.
  2. In a bowl add the tigernut flour, nut meal, almond butter and rice malt syrup.
  3. A little at a time, pour in the leftover date water in the bowl and mix until a dough forms.
  4. Press the dough into the bottom of a lined baking dish and set aside.
  5. Make the caramel by processing the soaked dates in a food processor or blender with the cashew butter, vanilla and salt until smooth.
  6. Spread the caramel over the dough layer.
  7. Place the cacao, oil and rice malt syrup in a heatproof bowl over a saucepan of simmering water and stir for 2–3 minutes or until well combined. Pour over the date caramel and freeze for 1-2 hours or until set.
  8. Slice into bars and serve

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11 Responses to “Paleo Salted Caramel Slice”

  1. Melissa

    I just made these!!! They are in the freezer and I cannot WAIT to taste them!!!
    I have never worked with dates before.. So………. I kind of just dumped them all in the food processor without pitting them.

  2. Nicole

    Hey TFFB I made this last week as I wanted to try something new and oh my, how good it was. Thanks for the inspo will be deff making it again.

  3. Debs

    What can i use in place of tigernut flour?

  4. Heidi

    Hi Sally,

    This recipe looks great – just wondering if you’ve ever tried freezing this – I also have trouble with portion control and I’m thinking just taking them out one at a time might help with my restraint!


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