Kid's parties

No-Bake Choc-Caramel Slice

A twist on the old favourite with the inclusion of fresh dates, cashews and peanut butter. Less sweet than traditional caramel slice recipes, but equally as delicious. This is a slice that everyone will enjoy!


rating: easy
20 min prep
1 hr settings
24 (or 48 bite-sized pieces)



  • 120g (¾ cup) unsalted cashews
  • 45g (½ cup) rolled oats
  • 80g (1 cup) desiccated coconut
  • 6 fresh dates, pitted
  • 70g (1/3 cup) Kremelta, melted (see tip)


  • 190g (1 1/4 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) Kremelta, melted (see tip)

Chocolate Topping

  • 100g dark chocolate, chopped
  • 20g (1 tablespoon) Kremelta, 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, coconut, dates and melted Kremelta 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.


  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 Kremelta 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 Kremelta. 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 24 bars.


  • Melt the Kremelta 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.