Caramel Peanut Butter Slice


Caramel Peanut Butter Slice

This healthy, no bake caramel slice is made with wholefood ingredients and comes together in two delicious, easy to make layers plus a chocolate drizzle topping.
It has a chewy biscuit like base, topped with a gooey caramel and oh-so-delicious peanut butter filling. This is the caramel slice recipe you need when you are looking for a healthy option but still tastes rich and decadent.
Its a great 'pick me up' snack to take to work. If you suffer from 3.30itis, and don't want to over indulge in sugary snacks, make these and take one to work!
Combining all the good things, this peanut butter caramel slice is utterly moreish!  I cut it into small pieces and savour each bite. 
Best served with good company and a cup of tea or coffee!
Course Dessert, Snack



  • 1 cup almonds or walnuts or a mix
  • 1 cup dates soaked at least 30 minutes and drained
  • 1 cup oats, instant or quick
  • 1/2 cup desiccated coconut

Peanut Butter Filling

  • 1 13.5 oz coconut cream or milk, full fat (solid part only) *see note below
  • 1 cup peanut (or any other nut or seed) butter
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract

 Chocolate Drizzle Topping

  • 4 oz chocolate chips
  • 1 tablespoon  coconut oil
  • chopped almonds to sprinkle on top



  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making this slice to allow the coconut cream to separate.
    Make the crust first. Line an 8 x 4” loaf pan or similar sized dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the slice out easier for cutting.
    Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates and oats and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture and different sized “bits” in your slice base.
    Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

Peanut Butter Filling

  • Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    Place all filling ingredients - coconut cream, peanut butter, coconut oil, honey and vanilla extract into the food processor and process until smooth and creamy.
    Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.

Chocolate Drizzle 

    • Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.
      Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
      Remove slice mix from refrigerator and remove from pan using the parchment paper handles.  Sprinkle with chopped almonds and drizzle with chocolate.
      Cut into 10-12 bars or squares (or preferred size). Store in the fridge for up to 2 weeks.
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    If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites 

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