Caramel layer:

  • 2 cups medjool dates, pitted
  • 1/2 cup roasted cashew butter
  • 1/4 cup rice malt syrup
  • 1/4 cup mesquite powder (or lacuma)
  • 1/2 tsp good-quality salt
  • 1/4 cup coconut condensed milk


  • 3/4 cup pecans
  • 1 1/2 Tbsp coconut flour
  • 1/3 cup cacao powder
  • 9 medjool dates, pitted
  • Pinch of good-qualit y salt

Choc top:

  • 1/4 cup coconut oil, melted
  • 1 Tbsp roasted cashew butter
  • 1/3 cup rice malt syrup
  • 1/3 cup cacao powder
All ingredients can be purchased at The Source Bulk Foods. 


  1. For the base layer, Line a 15cm square tin with baking paper. Add all ingredients besides the dates to a high-speed food processor and process into fine crumbs. Next, add dates & pulse until a sticky ball forms.
  2. Press the dough into the lined tin, creating a firm and even base layer.
  3. For the caramel layer, add all ingredients into a high speed blender, and blend until very smooth. You will need to scrape the sides at least once.
  4. Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the choc top.
  5. Add all the choc top ingredients into a bowl and whisk until smooth.
  6. Pour the chocolate over the caramel layer. Smooth the final layer if you wish, then return to the freezer to set for at least 3 hours .
  7. Remove the slice from the freezer and tin. Allow to defrost for 5 mins, then slice up using a very hot knife. You can eat it straight away, or allow it to defrost further (which I recommend as it becomes way more gooey and chewy). Enjoy!
Recipe by Kath and Jade at @panaceas_pantry