Caramel Slice- NO BAKE- GLUTEN FREE recipe

120g (¾ cup) unsalted cashews
45g (½ cup) gluten-free rolled oats or quinoa flakes
80g (1 cup) desiccated coconut
6 fresh dates, pitted
70g (1/3 cup) Copha, melted (see tip)
Raw Caramel Filling
190g (1 ¼ cups) unsalted cashews
20 fresh dates, pitted (see tip)
60ml (1/4 cup) boiling water
70g (1/4 cup) smooth peanut butter (see tip)
70g (1/3 cup) Copha, melted (see tip)
Chocolate Topping 100g dark chocolate, chopped
20g (1 tablespoon)
Copha, chopped

1. Grease and line a 20cm square tin. Make sure the paper has a 2cm overhang.
2. Using a food processor, process the cashews, rolled oats or quinoa flakes, coconut, dates
and melted Copha until they resemble fine breadcrumbs. Use the back of a spoon to
press the mix firmly and evenly into the baking tray. Put in the fridge to set for 10 minutes.
Raw Caramel Filling
1. Place the cashews in a small bowl and pour over boiling water to cover. Set aside to soak for 5 minutes. Drain.
2. Using a food processor, process the dates, cashews and boiling water for 4 minutes or until smooth. Add the peanut butter and melted Copha and process until smooth.
3. Spoon over the biscuit base and smooth the top using a pallet knife.
Chocolate Topping
1. In a medium heatproof bowl, combine
together the chocolate and Copha. Place bowl
over a pot of lightly simmering water. Stir
occasionally until melted. Remove from heat.
2. Pour chocolate mix over caramel and put in
the fridge for 1 hour to set. Slice into 48 bitesized

• Melt the Copha in microwave on high or in a saucepan until fully melted
• Any nut butter can be used in this recipe
• You may like to roughly chop your dates before adding to the
food processor to ensure smoother processing.
• You can keep this slice in the fridge for up
to a week. Or freeze cut slice for up to 2 months.


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