Super coconutty caramel slices


Writing about a recipe like this is probably not the best thing to be doing when you’re as hungry as I am right now and looking at these pictures is really not helping the situation! These are basically all of my dessert dreams all rolled into one epic, gooey, delicious slice that is just one of the most delicious creations to ever emerge from my kitchen. If you follow me on social media or have read pretty much any of my other recipe posts, then you’ll probably know that I’m completely obsessed with anything that has coconut in it and I have a pretty extensive collection of coconut products in my kitchen cupboard. These caramel slices are basically a coconut lovers heaven and have a multitude of different coconutty layers.. which together are just an absolute dream! 



Usually, when I make caramel slices, I tend to go for a more short-bread like biscuit base, however this one has slightly more crunch and texture to it, which I think makes a nice change. The flavour has a really delicious hint of caramel running through it, as I’ve used coconut syrup rather than maple or rice syrup. Coconut syrup/nectar has a pretty unique flavour and texture in comparison to lots of other natural sweeteners. It’s really rather thick and gooey, which is excellent when making raw desserts as it helps to bind everything all together. The flavour is probably what I find the most unique, as it’s really rich and caramel like, with kind of fruity undertones. Because it’s so intense, I find this can also sometimes mean that I don’t need to use as much of it. 


Super coconutty caramel slices


  • Base:
  • 1 cup oats
  • 1/2 cup desiccated coconut
  • 2 tbsp coconut syrup
  • Tbsp coconut oil
  • Pinch of sea salt
  • Coconut caramel:
  • 4 tbsp cashew butter
  • 2 tbsp coconut butter
  • 1/4 coconut milk (canned)
  • Dash of vanilla extract
  • 3 tbsp maple syrup
  • Chocolate layer:
  • 25g cacao butter
  • 2 tbsp coconut oil
  • 4 tbsp cacao powder
  • 2 tbsp maple syrup


  1. To make the base, add the oats into a food processor and blend these to create a flour. Add in the desiccated coconut, coconut oil, syrup and salt and blend until everything is well combined and have started to stick together
  2. Transfer this into a lined baking dish and firmly press down to create a smooth surface. Place into the freezer to set, whilst you make the remaining layers.
  3. For the caramel, blend together all of the caramel ingredients until completely smooth. Spread this over the top of the base and return to the freezer.
  4. Heat the cacao butter in a bain-marie until completely melted. Stir in the remaining ingredients and pour over the top of the caramel. Leave these in the freezer for at least 3 hours or overnight. Slice into pieces when you're ready to serve and enjoy.





  1. Steph
    October 19, 2016 / 10:30 pm

    Hey, just wondering how much ‘1/2 coconut milk (canned)’ actually is? Unsure if its supposed to be half a cup or how big the half a tin would be?
    Many thanks, Steph

    • October 20, 2016 / 3:44 pm

      Hey! Sorry it is meant to say half a cup! My mistake!

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