These totally drool worthy salted caramel vegan slices were my VERY first recipe televised on The Expresso show a few years back!
Luke has been BEGGING me to remake them, so here they are!


1/2 cup cashews
3/4 cup almonds
1 tbsp coconut milk
4 soaked medjool dates
2 tbsp vanilla powder { blend all together }

1/2 cup almond butter
1/2 cup maple syrup
1/4 tsp sea salt
2 tsp vanilla extract { mix in a mole together }

1/2 cup coconut oil
1/2 cup raw cacao
1/2 cup cocoa butter { or 1 full cup of raw cacao if you don’t have this }
1 tsp vanilla essence { melt coconut oil then blend in other ingredients }

1. Layer 9×9 tray with baking paper.
2. Cover evenly with the bass layer – then freeze { wet fingers lightly to avoid the mixture sticking }
3. Make caramel layer by blending ingredients and placing over base – put back in freezer.
4. Make the chocolate topping by heating up coconut oil, then mixing the remaining ingredients.
5. Let chocolate layer set for 3 mins then create your squares, then leave to set fully – Unless you are about the crack’d life; then slice em, pack em & freeze em for the week to come  { all ingredients from Faithful-to-nature }

All my love,


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So take a girl with the energy of a greyhound stuck behind a desk for too many years who gave it all up to pursue a more fulfilling life centered around her passion for health and fitness. That rather convoluted sentence sums me up. Read More.

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