Caramel Slice for Georgie


By popular request I’m sharing this recipe. Whilst I try to keep the food on here healthy and easy I’ve had quite a few people ask for this so here you go…….

A couple of weeks ago my daughter Georgie had a craving for caramel slice. That was weird in itself because she is one of the most health conscious people I know. I think it had something to do with wanting what you can’t have. You see Georgie decided to go vegan a little while ago so slices made with butter, milk and chocolate aren’t on the menu for her anymore.
In the interest of keeping my weight in a healthy range and looking after ourselves we generally don’t have these kinds of food in our house but this is a cracker of a recipe and we all have to live a little sometimes !

Never one to back away from a challenge to keep one of my gorgeous kids happy I embarked on finding a recipe that would meet her craving but not blow our health out the window and this is what I came up with. Whilst not completely guilt free it is a huge improvement on your classic caramel slice which is full of condensed milk, butter, sugar, sugar and more sugar and topped off with chocolate. This is definitely a ‘sometimes’ food but interestingly it is quite rich so you only need a little bit to feel like you’ve had a treat. We sliced ours into 2cm cubes and even that little amount felt pretty indulgent.

So, with no further ado I give you …..

Georgie’s Caramel Slice 

Start by soaking 1 cup of raw cashews in hot water.

At this point you can decide between a couple of biscuit bases. Option one is healthier and option two is quicker. It’s up to you what you’d prefer. I think option 2 works better and at this stage it’s in for a penny, in for a pound. I’ll got to the gym more this week !

Biscuit base options
Option 1
1 cup almonds
1/2 cup dates
2 tablespoons coconut oil

Whiz up in the food processor and press into slice tray

Option 2
1 packet Choc Ripple biscuits (yes, they are vegan)
2 tablespoons coconut oil, melted

Whiz up in the food processor and press into tray.

Place in freezer to chill.


1 cup raw cashews ( that you have soaked in hot water for 30-60 minutes)
1 cup dates (medjool is best but ordinary dates will work too)
1/2 cup coconut oil
2 tablespoons tahini
1/3 cup maple syrup

Whiz these in food processor till smooth and well blended. Depending on the power of your processor this can take a few minutes. Once done smooth over your chilled biscuit base and place back in the freezer.


1/4 cup each of coconut oil, maple syrup and cocoa powder.

Place in saucepan and melt together stirring till smooth.
Spread over chilled slice and place back in the freezer.

When well chilled slice into small cubes. Store in freezer and allow to thaw for a few minutes before eating.

Try this… you can thank me later.

Yum !


Rainy Monday cooking session…tahini, sesame & chocolate slice


Ok, so I am having the best day. It is raining outside and has been all night. The tank is filling and the garden is sighing. The baby chickens now have names – Betty, Ginger, Minxy and Honey – and are tucked up warm and dry in their box…in my living room! They have won the heart of my husband who has hooked them up with some of his old drum sticks for perches.

I have spent the morning in a cooking frenzy with my beautiful daughter Zoe. We are making lots of freezable dinners and lunches for her to take back to her apartment for the start of the uni year. Our house smells so good right now.

So far we have made some Hare Krishna inspired koftas, a wicked malai kofta sauce full of spices, tomatoes and cashews, and a super scrumptious vegan dark chocolate and tahini slice courtesy of Simon Bryants fantastic book Vegies – stay tuned for our version of his recipe….

Still to come are Thai pumpkin curry, a yellow split pea dahl, some pies and maybe an oven baked vegetable curry.

I think it’s time to move to her place. I am wishing I was her flat mate now… and not only for the food. She is an exceptionally gorgeous girl with a heart as big as the sun and kindness up to the wazoo.

So here it is folks, a great treat for lunch boxes or as a quick pick me up. It may even rival the Hippy Lamingtons   (

This gorgeous slice is wheat and dairy free. Its also incredibly simple to make.

1 cup puffed rice (puffed brown rice is available at supermarkets and health food stores and is so much better than the standard rice bubbles) – if you are unable to find it you can use rolled oats instead.
1/2 cup sesame seeds
1/2 cup shredded coconut
1/2 cup chopped nuts – hazelnuts or pecans are great
1/2 cup chopped dried apricots
1/2 cup chopped dried figs
1/2 cup chopped almonds
1/2 cup pepitas
1/2 cup honey
1/2 cup golden syrup or maple syrup
1/2 cup tahini
1/2 cup LSA ( linseed, soy and almond mix)
150g dark chocolate.

Mix all the dry ingredients and place in a baking tray.

Mix the honey, syrup and tahini in an ovenproof bowl.

Place both the tray of dry ingredients and the bowl of wet into the oven (180 degrees) for half and hour or until the dry ingredients are lightly toasted and the wet are easily mixed.

Remove from oven. Mix wet and dry together. Place in a lined baking tray and refrigerate until set. When cool drizzle  the slice in good quality dark chocolate or if you would prefer to leave out the chocolate you could top it thickly with sesame seeds.