Almo Caramel Slice



  • 1/2 cup Medjool dates
  • 1 and 1/2 cups almonds
  • 1 tsp cinnamon

Almo Caramel

  • 1/2 cup Almo Creme
  • 1/2 cup brown rice syrup
  • 1/4 cup cold press coconut oil
  • 1 tsp vanilla essence
  • 1 tsp Himalayan salt

Chocolate Layer

  • 5 tbsp raw cacao powder
  • 4 tbsp brown rice syrup
  • 1/2 cup cold press coconut oil
  • 1 tbsp of Almo Milk


Grease a tart or small baking dish with melted coconut oil. Set aside. Blend dates and almonds in a blender till you have a fine crumbs. Add cinnamon and then press into baking dish. Place base in freezer. Combine Almo caramel ingredients and pour over base. Allow to chill in freezer for 30 minutes. Combine chocolate layer ingredients in a small saucepan and heat on low until coconut oil melts and is well combined. Pour over caramel and freezer for another 10 minutes. Store in freezer. Remove 10 minutes before serving.