Banoffee Caramel Slice

!WARNING! – Very Addictive ( I may or may not have eaten all three of these shortly after taking this picture…)

These banoffee caramel slices are a new favourite in our flat and I couldn’t not share the recipe. If you love millionaire shortbread then you will love this recipe!

I don’t know why but mid-afternoon I always crave a little snack or sweet treat so today I decided to whip up something a bit more decadent than my usual peanut butter rice crackers.

However, as always this recipe isn’t really as indulgent as it seems, its refined sugar free, gluten and dairy free so you can snack to your hearts content.

Anyway lets get into the recipe!


Pastry Base

  • 100g Coconut Flour
  • 100g Ground Almonds
  • 3 Medjoul Dates or 6- 7 Sayer Dates
  • 2 Tbsp Coconut Oil
  • 1 Tbsp Maple Syrup
  • 2 Tbsp Plant-Based Milk

Banoffee Caramel Filling

  • 400g Sayer Dates (I use whitworths)
  • 2 Bananas (ripe)
  • 2 Tbsp Maple Syrup
  • 1 tsp Vanilla
  • 1 tsp Himalayan Salt
  • 1/4 Cup Plant- Based Milk

Chocolate Topping

  • 8 Tbsp Coconut Oil
  • 4 Tbsp Coconut Sugar
  • 4 Tbsp Raw Cacao Powder
  • 1 tsp Himalayan Salt


  1. Preheat the oven to 180 degrees celcius and grease a medium baking dish with coconut oil.
  2. In a food processor combine all of the pastry ingredients and process on high until a mouldable bread crumb mixture has formed. If your dates feel dry soak them in hot water before placing in the food processor.
  3. Transfer the crumb mixture into a greased baking dish and press down with your hands until flat and combined. Smooth with the back of a spoon.
  4. Place in the oven for 10-15 minutes until the edges are golden.
  5. Meanwhile in a large bowl mash the bananas then add the dates and a splash of water and microwave on high for 30 seconds. Stir to combine and begin breaking down the dates.
  6. Rinse out the food processor and add the banana date mixture along with all of the other caramel ingredients. Process on high speed until a smooth caramel has formed.
  7. Once the pastry has cooked pour the caramel on top and cover completely.
  8. In a small pan over a low heat dissolve the coconut sugar into coconut oil. Add the cacao powder and salt and then set aside to cool slightly.
  9. Once the mixture begins to thicken pour it over the caramel and place in the freezer for 20 minutes.
  10. Remove and leave to thaw for 10 minutes before slicing and serving with a cup of tea or coffee.
  11. Keep in an air-tight container in the fridge for up to one week. Trust me they wont last that long.