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Keto Friendly
Arabica Coffee
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Caramel Fudge Slice

35 Mins
2 Slices


The base

  • 1 cup Almond, Plain or GF Flour
  • 4 tbsp desiccated coconut
  • 1-2 tbsp maple syrup
  • 3 tbsp coconut oil or nuttelex (melted)

Salted caramel

  • 10 large medjool dates, pitted
  • 3-4 tbsp nut butter of choice (the smoother/runnier the better)
  • 4-5 tbsp plant milk
  • 1 sachet Salted Caramel Latte

Chocolate fudge

  • 1 cup Soy milk
  • 3/4 cup coconut sugar or sugar of choice
  • 1/4 cup coconut oil
  • 1/4 cup Nuttelex
  • 70 grams vegan milk or dark chocolate
  • 2 tbsp cocoa or raw cacao
  • Handful of roasted hazelnuts
  • 1 sachet of Hazelnut Mocha


1. Preheat oven to 180 degrees celsius.

2. Mix all base ingredients in a bowl until well combined.

3. Press firmly into a lined brownie or slice tin.

4. Bake in the oven for approx. 15 mins, or until lightly golden.

5. Meanwhile, make the caramel by blending all ingredients in a high powered or bullet blender until the mixture is a smooth paste consistency.

Set aside.

6. In a saucepan, heat the milk and sugar.

7. Once it boils, stir for approx. 6-8 mins.

8. Remove from heat and mix through the chocolate, cacao/cocoa, coconut oil and Nuttelex until melted and fully combined.

The mixture will thicken quite quickly as you stir.

9. Allow the biscuit base to cool for around 10 mins, then begin layering.

10. Spread the caramel out evenly and then pour the fudge over the top, smoothing out with the back of a spoon.

11. Swirl with a skewer to achieve a pretty marble top.

12. Refrigerate for at least 3 and half hours or overnight.

13. Slice into squares with a hot knife and see how long it lasts 👀🤗