Paleo Salted Choc Caramel Slice Recipe.

Are you drooling yet? Are you hooked? Or should we type it again? Yes, we said Paleo Salted Choc Caramel Slice! We should really just go straight into the recipe but we need to mention how completely delicious this slice is.

Like it’s seriously 100% completely drool worthy, we’re talking #getinmybelly goodness! It’s SO good that we put the recipe is our hardcopy book: MAKE IT MERRY! If you love this recipe, then you might love the book! Check it out here!

This slice is a three layer salty, caramelly, chocolatey dessert and it’s going to rock your world! Before you all go and make this epic paleo sweet treat (THE paleo sweet treat to beat all other paleo sweet treats) we want to thank the amazing Daniel aka The Aussie Paleo Chef.

We were inspired by his caramel slice recipe and created our own merrymaker version! His food is all kinds of delicious, we are so lucky that he is bringing ‘Elemental’, Canberra’s first paleo restaurant to life! Opening mid February 2015! We will be dining here VERY often!

Enjoy and definitely share your pics on social media! We want to see yummy Paleo Salted Choc Caramel Slice all over Facebook and Instagram! #themerrymakersisters

Always merrymaking,

Emma + Carla

PS. if you’re looking for a LOW FRUCTOSE salted caramel slice recipe… click here! 

Paleo Salted Choc Caramel Slice Recipe 2

We talk all things Salted Caramel… 

p.s this recipe features in our Make It Merry cookbook along with 70 other quick, easy and delish recipes to boost your health and happiness!


Paleo Salted Choc Caramel Slice
Serves 12
Prep Time
15 min
Total Time
1 hr 15 min
Prep Time
15 min
Total Time
1 hr 15 min
Stuff you need
For the base
  1. 1/2 cup walnuts
  2. 1/3 cup almond meal
  3. 3 tbs. coconut oil
  4. 2 tbs. raw cacao
  5. 1 tbs. 100% maple syrup
For the caramel filling
  1. 1 1/2 cups dates
  2. 1/2 cup coconut milk
  3. 1/2 cup coconut oil
  4. 1/2 tsp. Himalayan pink salt
For the choc topping
  1. 1/2 cup coconut oil
  2. 2 tbs. raw cacao
  3. 1 tbs. 100% maple syrup
  4. 1/2 tsp. pink Himalayan salt (optional)
Now what
  1. Line a 20 x 10 cm (8 x 4 inch) loaf tin with baking paper.
For the base
  1. Place all the base ingredients in to a food processor (we use our Vitamix). Whiz until well combined, it will be a little sticky and crumbly.
  2. Press this mix in to the prepared tin, ensure it is pressed evenly.
  3. Place the tin in to the freezer.
For the caramel filling
  1. Using the food processor (don't worry about washing it) place all the caramel filling ingredients and whiz until completely smooth (it will take around 5 minutes).
  2. Pour this delicious mixture over the top of the base and return to the freezer.
For the choc topping
  1. Using the food processor (again, don't worry about washing it) add the raw cacao, coconut oil and maple syrup, whiz until completely smooth.
  2. Pour the choc topping over the caramel filling, shake the tin slightly to even it out.
  3. Sprinkle with Himalayan pink salt if you like things extra salty.
  4. Return to the freezer for about 1 hour or until completely set.
  5. Once set, cut into slices and eat it all up! Ok maybe not all at once!
Merrymaker reminder
  1. This is a sweet treat! It's a TREAT! Very high in natural sugars! Not an everyday menu item. Our hot tip is to keep it in the freezer and only slice very small portions and let defrost when you want to eat. This will help you to not eat the whole slice (hehe)!
The Merrymaker Sisters | Health Happiness Abundance
We're health Emma and Carla Papas, ‘The Merrymaker Sisters’... also real life sisters! We're communication professionals turned health and happiness advocates, passionate entrepreneurs and health coaches. On a mission to merrymake over the world! We're the founders of where we inspire hundreds of thousands of Merrymakers around the world with real food recipes, positive mindset advice and ways to find and follow your bliss!


  1. I just made these!!! They are in the freezer and I cannot WAIT to taste them!!!
    I have never worked with dates before.. So………. I kind of just dumped them all in the food processor without pitting them.

    • Hi Rachael! Yay for choc caramel slice! Hmm! We’re guessing your dates may have already been pitted – otherwise you would have heard alot of noise! <3 <3 e + c

  2. I’ve run out of walnuts so Could I use cashews or hazelnuts?! I’ve got nuts up the wazoo but no walnuts left! Ha!

  3. Looks delicious! Going to attempt them today! Can you recommend anything else to use instead of the maple? Rice malt syrup?

  4. These are wicked! I’ve made heaps of pales caramel slices and this is the bomb, the caramel is too die for! How to stop at just four

  5. Oh dear gosh… this looks AMAZING. I am making this tomorrow!! I’m now officially in charge of bringing sweets and salads whenever I go to my sisters place and everyone has succumb to the fact that these will always be paleo!! BUT, they also love trying new things and realising how delicious paleo can be. I am super excited by this one – am going to use my new Thermomix to make it! YAY! And you know I’ll tag you in an instagram pic, of course 😉

  6. Now I’ve finished the Whole30 (yay, lost 4kgs!) I can start including the occasional sweet treat and this is on the menu to try tomorrow. I think I’ll be cutting it up into teeny tiny squares though as an after dinner treat to melt in the mouth.

    Isn’t Daniel awesome? He made some coconut cheese for me to try when mine didn’t turn out and it was … amazing! I’ll be a frequent visitor at Elemental too. Who said we weren’t lucky to live in Canberra? 😉

    • Hi Catherine, raw cacao is made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa and removes the fat, aka cacao butter. It actually has all the health benefits of chocolate unlike store bough chocolate! :) You should be able to find it at you health food store or you can purchase it online :)

  7. Hi there, I’m making this now and I just have a question about the base’s consistency. I have measured everything accurately but it is still quite moist, not crumbly at all (i would pour it into the tin rather than press). We are in Byron and it’s hot so the coconut oil is very soft which may be the reason. Do I need to add more walnuts/ground almonds to make it more crumbly? Thanks!

  8. Hi, I would love yo make these, but my daughter is allergic to nuts. What could I use instead of walnuts? (She is not allergic to almonds though)
    Cheers, Kristen

  9. Help !!! I made these but the top part didn’t work. It is an off white colour but just tastes like coconut oil which my children do not like ?? How can I fix it ??

  10. Is there a way to adapt to use a different ingredient than dates in the caramel? Im on low fodmap diet and dates are out atm. Thanks

  11. I have just made these and is in the freezer.. Cannot wait to try as I the caramel layer tasted amazing out of the food processor!! Yumm!

  12. […] felt more sluggish than usual but we also realised this was probably from the weekly Salted Choc Caramel Slice recipe testing, oops. So no, we couldn’t blame it on the dairy (and we also realised we need […]

  13. this is seriously THE best and i have to stop myself from making it because of course i just eat it! SO in love with this recipe! Plan on adding shredded coconut to the base next time – now there’s a good excuse to make it this weekend – haha. Thanks so much for sharing.

    • Hi Ada! We’ve kept it for a week in the fridge (that happened once, it’s usually gone before that!). It’s also great for freezing in to bit sized pieces and defrosting as required. But back to your question… a day ahead will be perfect! Enjoy!

  14. OMG this is so good and so easy and did I say so good?! I was a bit sceptical on how good a paleo version of the sweet yummy classic could be, but it’s out-of-this-world amazing, thanks again for a superb recipe. Have my sights set on the lemon and blueberry cheesecake next 😉 Victoria x

  15. Looks delish! Can you give approximate dimensions of loaf pan and/or what thickness I should expect for bars? Thanks!

  16. I know this is a rely silly question but can you use dried dates or do they have to be fresh medjool dates? Thanks in advance!

  17. I made this slice yesterday and it’s delicious! One tiny piece is certainly enough to satisfy a modified sweet tooth. I’ll keep it in the freezer. As I only had 3/4 cup of dates I had to halve the quantities of all the other ingredients too and my Optimum blender (which is supposed to be comparable to a Vitamix) just wouldn’t mix things properly, and there were large chunks of dates and walnuts, so I had to finish off the job in my Magic Bullet (still not very effective). Do you find that this happens if you have smaller quantities of hard ingredients such as dates? The tamper wouldn’t have reached down to them as there wasn’t a large quantity.

    • YES! If there is not enough mix it is hard. You have to stop and get a spoon in the jug and scrape! Some what annoying! Some one needs to invent something to fix this! HEHE. We’ve heard good things about that blender, so next time with full ingredients it should be a little easier! We completely agree with you regarding the sweetness! Definitely a delicious treat!

  18. Really looking forward to making this recipe soon. If you could clarify what size tin/tray to use. The recipe says to use a loaf tin. Should this in fact be a slice tray? Else, what should the overall dimensions of the tin/tray be for this recipe? Thanks in advance.

  19. Do you have to melt the coconut oil to start?

    Mine is solid at room temperature, should it be in liquid form?

    I’ll post results when i have made them

    • Hi Dave! We don’t melt it as we find the friction from the blender is enough to mix it all together nicely! However, if your blender/processor isn’t strong enough you may need to melt! But as we said… we always do it when it’s solid and it works a treat :)! Look forward to your results! e + c

  20. woah you have a lot of comments on this recipe! Just made these – think I totally failed at the last layer – was not smooth and only realised after pouring it over the caramel and realising it was watery and there was chocolatey chunks still in my Vitamix – oops! Oh well, I will pay more attention next time. P.s. sampled the caramel layer as I was constructing it and Oh My Goodness! *drool*

  21. Hi there,

    my kids are severely allergic to nuts, any recommendation for substitute ingredients for the base?

    Thanks so much!

  22. Hi ladies, I made my first raw slice and unfortunately it didn’t quite work out :( The caramel layer hasn’t quite set. I poured the top layer after 20 mins, and after 2 hours in the freezer I went to cut a small slice and the caramel is still pretty soft. Was there something I missed? I guess I can’t really do anything about it now right? It’s super delicious, all three layers are so good but I’m just a little disappointed in this especially as it’s my first time. Help!

    • Hi Rashmi! Oh no! That’s strange… did you put a little too much coconut milk in the filling?! It should be gooey… but not runny! :) :) Next time, make sure you add the exact right amount of coconut oil/milk – as the oil allows it to set :) :)

  23. This may be a silly question – but do you use coconut milk from a tin, or from a carton? I can’t wait to make these!!

  24. Just had to say that I started making this and had an equipment malfunction. The result was that the base had a few more chunky bits of nut and I aborted completion. The silver lining was discovering how awesome it was to eat like a piece of chocolate, direct from the freezer. Thanks a bunch!!!!

    • Hehe! Love this Jill! There is always a silver lining when it comes to failed paleo desserts! We refuse to chuck them out! We even made a dry cake the other day… simply whizzed the cooked cake with some nut butter and put it in the freezer! Not a good recipe for the site but definitely delicious!

  25. YUMMO!! I made these and was so happy with them. Very easy to make! Next time I will leave out the Cacoa in the base and half or remove the maple syrup because I found them SOOO sweet (which is what they are designed for!). That’s when I noticed the low fructose recipe which might suit me better :).

  26. Wow! I just made these and they are so yum. Just like real caramel chocolate slice, and very rich! I think next time I will add more salt to the top layer, and maybe even some chilli! What is the best way to store it? Should I leave it in the freezer or can it be stored in the fridge?

    • YAY super glad you liked it! YUm, those ideas sound great! We store ours in the freezer, in an airtight container already cut up… great for portion control hehe. Otherwise in the fridge. :)

  27. Hello, I have made this recipe which was absolutely fabulous, however everyone complained how sweet it was, what can I add to the dates to make it less sweet please?

  28. What is the trick to cutting the slice so perfectly? Mine ends up with cracks and caramel bursting out the sides.

  29. Hi Girls, I have looked at your alternative recipe, and do not wish to use Ghee, what is the alternative, and also, I dont think you answered my question is there an alternative to not making it so sweet int he original recipe,


    • Hey Bambi, we would still suggest using the low fructose recipe but swap the ghee to coconut oil and add 2 dates to the filling if required. We haven’t done this. We all have different tastes and preferences so we suggest testing it out to suit you.:) Good luck!

  30. I LOVE YOUR RECIPES!!!!!! ♥♥♥ I have a nutribullet blender and I know that it will have trouble blitzing the dates and the other ingredients down to the required consistency, is there and way to make the medjool dates softer ?? ¿¿ thankyou 😘😘

  31. Hi, this sounds so amazing! But before I try it I am wondering if you are supposed to eat it straight from the freezer or is that just so it can set? And after I take it out of the freezer do I keep it in the fridge? Thanks gals :)

  32. Wow! I am so impressed with this recipe! Well done girls! I used Rice Milk instead of the coconut milk… as I thought it might all be a bit to Coconutty… he he… It’s in the freezer and I am counting the hour down before I can try it! I’m certain it will be fabulous… as I couldn’t help licking the spoon in between!

  33. obsessed with your recipes guys!!! it truly is hard only have a small piece and stopping there….second time trying this one massive hit with the bf who isnt too.big.on sweets! yay tha.ks

  34. I never ever ever write reviews, but I feel compelled to. These were by far the most declines, rich, sweet, and yummy desserts I have ever eaten! The recipe is so straight forward, precise, and perfect. I followed it exactly and the results were on point. I would eat all of them if gaining 1000 lbs wasn’t an issue. So, for now, I will save them and savor them! Thank you for this recipe! The middle is my favorite part :)

    • HEHEH YAY! Best comment everrrrr! We eventually had to ban this recipe from our house hahaha. It is SO YUM! But it’s perfect to whip up and keep bite sized portions in the freezer! YAY! Have an amazing day! xoxox

  35. Just made this up and popped in the fridge…. OMG danger zone… Not sure if it was a good idea making it… That salted caramel sauce! 👅

  36. OMGoodness!!!! I made this yesterday and the kids were hanging all over me cause I told them it was Salted Caramel Slice (which they LOVE) Here I was thinking there’s no way they’ll eat this one (secretly hoping) WELL, we all tried a piece for dessert and the results in 1 word AMAZBALLS!!! They loved it, I loved it and even hubby stole a piece :-) Absolute success!!! I’ll be making a weekly batch :-)

  37. Not a fan of coconut oil as it gives me headaches. I’ve just found your blog and this recipe and I might give it a go using ghee instead. Thanks for the sweet treAt girls :)

  38. Made this last night and served for dessert for 8 people today……… yes, our slices were a little large, but only two of us couldn’t finish our serve lol.

    OMG so sweet! but still good…….though mine looked nothing like yours lol. I used carob powder as I don’t use cacao. I probably could have reduced my sweetener as carob powder is sweet…….

    My top layer was also a bit off. Pale and not chocolate looking at all. Thinking I probably should have heated the top layer to ensure it mixed together better……..there were some darker bits on top just not all the way through.

    also my layers weren’t as thick as yours as I didn’t have a small enough tin. Can you possibly post a photo of the tin you use? you are the second blog to use something way smaller and I cannot find the size you mention ANYWHERE.

    Thanks! everyone loved it.

    • Hey Amy! Well glad everyone loved it! Can imagine it would have been SUPER sweet with carob! But yummmm! If you have a loaf tin, that will work well to get your layers thick! Otherwise… you could double the recipe 😛 😛 hehehe then freeze separate slices for later so you don’t eat ALL the caramel slice 😉 e + c

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