Indulgence time! In a healthy way of course. Who said life had to be boring on a wholefood diet? And best of all it can be stored in freezer for up to 2 weeks, so your stash is out of sight.



  • 60g walnut halves
  • 40g almonds
  • 125g medjool dates, pitted (approx 7 dates)
  • 2 Tbsp coconut oil, melted
  • 3 Tbsp raw cacao powder
  • 1 Tbsp linseeds
  • 1 Tbsp chia seeds
  • 2 Tbsp rice malt syrup

Raw caramel

  • 70g almond butter
  • 2 Tbsp hulled tahini
  • 2 Tbsp rice malt syrup
  • 75g medjool dates, pitted (approx 4 dates)
  • 2 Tbsp vanilla paste or extract
  • 1 tsp macca powder
  • 115g chopped almonds

Chocolate Topping

  • 3 Tbsp coconut oil
  • 3 Tbsp rice malt syrup
  • 3 Tbsp raw cacao powder


  1. Combine all base ingredients in food processor and blitz to a crumb or until a paste is formed if you prefer a smoother texture for base. Can add a touch of water to loosen ingredients to assist with blending.
  2. Line a square 20cm cake tin with baking paper, then spoon base mixture into the tn and evenly spread it around. Place in freezer while preparing the topping.
  3. Place all raw caramel ingredients, except chopped almonds, in food processor and blitz until smooth caramel-like texture forms. Spread caramel evenly over the surface of base. Sprinkle over half of chopped almonds, then return to freezer.
  4. Make chocolate topping by melting coconut oil in small saucepan over low heat. Once melted, remove from heat and add rice malt syrup and cacao powder. Whisk well to create a smooth melted chocolate. Pour over slice and spread evenly and finish with chopped almonds.
  5. Return to freezer and allow to set for 4-6 hours. Serve straight from freezer.

If you like it, share it.