Dessert/ Snacks

No Dates Tahini Caramel Slices

Why no dates? Because blending them can be arduous process, they are quite expensive, and I just wanted to create a version that requires a little less effort!

I did whizz up some cashews for the base but because they don’t result in any labour intensive cleaning of the blender or chopper so it basically doesn’t count.

If you’re not a tahini fan…you’re mad! No I’m kidding, but you could use peanut, almond or even cashew butter in the center. You could also use a mixture of different nut and seed butters, I love the combination of tahini and almond or tahini and peanut butter to switch things up a little bit.

You could also sub another nut for the cashew nuts in the base. I shared this recipe over on my friend Pat’s of Reuzi’s Instagram page and we hosted a little Instagram live recipe making. She was asking was there an alternative to coconut oil in the base for those that aren’t a fan of the taste. You could use real butter, cacao butter or a vegan butter alternative.

Make sure to tag me in your creations over on Instagram, I love seeing how people get creative with these looser recipes!

Tahini Caramel Slices

Print Recipe
By Serves: 8 Prep Time: Set for 1 hour! Cooking Time: Nada!


  • **For the Base**
  • 150g cashew nuts, blitzed to a coarse crumb
  • 60g coconut oil, melted
  • 40g maple syrup
  • 2 tbsp milled flaxseed
  • 2 tbsp desiccated coconut
  • **For the Centre**
  • 150g tahini
  • 80g coconut oil, melted
  • 80g maple syrup
  • Pinch of salt (optional)
  • *For the Topping*
  • 100g dark chocolate, roughly chopped for melting



Line a standard 2lb loaf tin with baking paper and lightly grease with coconut oil or spray oil.


Mix together all base ingredients in a bowl. Press into the prepared tin and spread evenly with the back of a spoon. Place into the freezer for 5 to 10 minutes.


Mix together all filling ingredients in a bowl. Pour over the firm to the touch base and return to the freezer for 15 to 20 minutes; it's important for this layer to be firm to the touch before pouring over the melted chocolate.


Melt chocolate for 1 minute in the microwave or in a pot over a low heat.


Pour over the firm centre.


Set in the fridge for at least one hour. I find if you set them in the freezer you get condensation on the chocolate layer!


Slice and serve from the fridge or remove for about 5 to 10 minutes before eating.


Will keep for 2 weeks in the fridge or 1 month in the freezer.


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