Recipe: Vegan probiotic caramel slice

A sweet no-bake made with coconut yoghurt and raw cashews.

Recipe by Cathedral Cove Naturals


½ cup desiccated coconut
1½ cups Cathedral Cove Naturals Cherry, Cacao Paleo Cereal
¼ cup dried dates, soaked for 15 minutes in warm
water to soften
2 tablespoons raw organic coconut oil

1 cup Cathedral Cove Naturals Coconut Yoghurt
1 cup raw cashews, soaked overnight
½ cup dried dates, soaked for 15 minutes in warm
water to soften
Pinch Himalayan sea salt

150g good-quality vegan dark chocolate


Line a square baking tray or container with baking paper.

To make the base, combine all the ingredients in a food processor and blend until everything is combined. The mixture should be able to come together easily. Place the base mixture into the baking tray and press down firmly. Transfer to the freezer while you make the filling.

To make the filling, combine all the ingredients in a high-speed blender and blend until smooth. Pour the filling on top of the base layer and return to the freezer to allow it to set overnight or for 4-6 hours.

Once this layer has set melt the dark chocolate and pour it over the caramel layer before returning to the freezer to set for another hour. Prior to serving place the slice in the fridge for a couple of hours to allow it to soften. Makes 12 slices


How the Coromandel environment inspired the couple behind Cathedral Cove Naturals coconut yoghurt and cereal

NZ Life and Leisure This article first appeared in NZ Life & Leisure Magazine.

You may also like...

Recipe: Cheese straws How about making some Edmond’s Cookbook cheese straws for your next do (always a crowdpleaser). The recipe is below with a slight adjustment (I like ...
Kate’s favourite Norfolk fruit chutney  Norfolk fruit chutney recipeNZ Life & Leisure editor Kate Coughlan has been making this delicious chutney for more than 30 years...
Recipe: Toasted farro salad with blistered red gra... Blister grapes on the barbecue to turn up the flavour on a summer salad. This recipe is part of our Christmas Barbecue Menu.Recipe by Anthony ...
Recipe: Freshly minted berry smoothie During our March/April 2017 issue, all NZ subscribers (new, current and renewing) will be in the draw to win one of two Vitamix Professional Serie...
Discuss This Article

Send this to friend