• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Well Nourished HomepageWell Nourished

Simple recipes, whole foods, inspired health

  • Family Members
    • Meal Plans
      • G’s Autumn Meal Plan
      • G’s Spring Meal Plan
      • My Weekly Planner
      • Meal Prep Plans
      • Event Plans
      • Wellness Plans
    • Recipe Filter
    • Start Here
      • Getting Kids On-board
      • Planning for Picky Eaters
      • New to Meal Planning
      • Meal Planning Tips & Tricks
    • NOURISHING RESOURCES
    • Members Offers
    • What’s New This Week
    • Events
    • Video Vault
    • About
    • FAQ
  • Start Here
    • How to be Well Nourished
    • About
    • Testimonials
    • Join the Family
    • Where to Shop and what to Buy
    • Help
  • Recipes
    • Latest Recipes
    • My Favourites
    • After School Snacks
    • Breakfast
    • Dips, Sauces, Dressings
    • Drinks & Smoothies
    • Healthy Lunchbox
    • Holidays & Entertaining
    • Meals
      • 30 Minute Meals
      • Budget Friendly
      • Chicken & Turkey
      • Fish & Seafood
      • Freezable Meals
      • Make-ahead Meals
      • Meat
      • Pasta and Noodles
      • Pork
      • Slow Cooked
      • Vegetarian
    • Members only
    • Savoury Snacks
    • Sides & Salads
      • Salads
      • Side Dishes
    • Soups
    • Sourdough Baking
    • Staples
    • Sweet Stuff
      • Baked Sweets
      • Desserts
      • Ice-blocks
      • No-bake Sweets
  • Living Well
    • Budgeting & Planning
    • Carbs, Protein, Fats
      • Carbohydrates
      • Fats
      • Protein
    • Digestion & Intolerance
    • Edible Garden
    • Exercise & Movement
    • Foods to Avoid
    • Food as Medicine
    • Health Challenges
    • Healthy Food Choices
    • Healthy Habits
    • Holidays
    • Home
    • Immune Health
    • Mind
    • Maternal health
    • Organic Eating
    • Our Environment
    • Pets
    • Stress & Mood Disorders
    • Sugar
  • Healthy Kids
    • Healthy Baby
    • Healthy Toddler
    • Healthy Child
    • Immune support for kids
    • Digestion & Food Allergies
    • Healthy Lunchboxes
  • Resources
    • Whole foods pantry list
    • Ingredients Glossary
    • Products and Services I Value
    • Become an Affiliate
    • Find whole food
      • ACT
      • NSW
      • NT
      • SA
      • QLD
      • TAS
      • VIC
      • WA
  • Shop
  • Login
    • Well Nourished Family
    • Well Nourished Kids
    • The Kitchen Edit
  • My account

Healthy Chocolate Caramel Muesli Bar

January 24, 2018 | After School Snacks, Baked Sweets, Healthy Lunchbox

Chocolate caramel muesli slice - This Chocolate Caramel Muesli Bar is a delicious, nut-free, whole foods lunchbox treat. It's easy to make and has variations for gluten and dairy free too.

I have a sneaking suspicion that this weeks Chocolate Caramel Muesli Bar is going to be popular. I’ve had a few requests for a healthy caramel slice recipe and though it looks nothing like the sugar laden three layer slice, it is a super delicious, nourishing caramel choc treat.

As a kid I spent every weekend at my nan’s house and we cooked and baked together- a lot! Most of my childhood memories are centred around tending to our chickens and ducks, digging for potatoes (my favourite job as the kids in my favourite Enid Blighton book ‘The Faraway Tree’ used to dig for potatoes) and long sessions of cooking in her old wood-fired stove, always experimenting, always creating ‘new’ recipes and searching for delicious flavour combo’s.

However as an adult, whilst I’ve always loved cooking meals, it wasn’t until I had kids (and they started school) that I baked again. Once my youngest noticed all the biscuits and crackers her friends had in their lunchbox (and wanted the same) I realised the only thing I could do was to get my bake on again. The rest they say, is history!

A healthy-ish treat

I always try to inject as much nourishment as I can into all of my recipes, including sweet treats. I’ve made this  Chocolate Caramel Muesli Bar nut-free so it’s good for the school lunchbox. The seeds and wholegrains really help to add protein, good fats and a bit of sustenance to this sweet treat. My kids feel like they’ve hit the jackpot with this slice – it’s a new favourite.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many dietary requirements.


Chocolate Caramel Muesli Bar

Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Serves: 18 slices
Chocolate caramel muesli slice - This Chocolate Caramel Muesli Bar is a delicious, nut-free, whole foods lunchbox treat. It's easy to make and has variations for gluten and dairy free too.
ADD TO FAVORITESADDED TO FAVORITES
4.78 from 59 votes
A sweet, sticky muesli bar that freezes really well for a quick, easy to pack lunchbox snack.

Ingredients

Base / crumble

  • 125 g butter -cubed
  • 170 g rice malt syrup, honey or maple syrup (½ cup)
  • ½ tsp bicarbonate of soda
  • 120 g mixed seeds (1 cup approx.) I used sunflower seeds and pepitas
  • 120 g wholemeal spelt flour (1 cup)
  • 200 g rolled oats (2 cups) or quinoa flakes (or a mixture)
  • 30 g cacao (4 tbs approx.) unsweetened Dutch process or raw

Caramel

  • 115 g rice malt syrup, honey or maple syrup (⅓ cup)
  • 120 ml canned coconut milk (½ cup) preferably full-fat, I use Ayam brand
  • 1/8 tsp sea salt
Prevent your screen from going dark

Method

  • Pre-heat the oven to 180℃ / 350℉ (fan-forced).
  • Begin with the caramel.
  • In a small pot mix the sweetener, coconut milk and sea salt and bring to a bubbling simmer. Simmer rapidly (it looks a bit foamy on top) for about 10 + minutes or until the caramel starts to thicken. Remove from the heat and allow to cool (it will further thicken as it cools).
  • Whilst the caramel cooks/cools, make the slice.
  • In a small pot melt the butter and sweetener, mixing to combine. Add the bicarb and stir well.
  • Place the seeds in a food processor and grind into a meal. Add the flour, oats (or quinoa flakes) and cacao and mix until well combined.
  • Add the butter/ sweetener mix and process to combine. The mixture should come together into a coarse dough.
  • Line a small tin (27cm x 18cm) with baking paper. Press ⅔ of the mixture into the base of the tin and press very down firmly with wet hands. I like to make sure the outer edges sit a little higher than the middle so I get an even coverage without the caramel making its way down the sides. 
  • Top with the caramel. It is not a thick layer as a traditional slice would be, rather a randomly gooey, thin layer. More caramel means a lot of sugar which is why I've kept it minimal. 
  • Crumble the remaining dough over the caramel pressing lightly.
  • Bake for approximately 20 minutes or until just golden brown.
  • Allow to cool in the pan, refrigerate until firm and then cut into slices (chilling it allows for it to be sliced without crumbling).

Thermomix Method

    Caramel

    • Heat the sweetener, coconut milk and sea salt, 10-15 minutes, temp varoma, speed 3 (cap ajar or off so the steam can escape) or until it thickens (this can vary a bit). You can set this aside to cool and use the bowls without washing it. 

    Base

    • Grind your seeds and set aside. No need to rinse the bowl.
    • Melt the butter and sweetener 1 minute, temp 90, speed 3 or until melted and combined. Add the bicarb and mix 5 seconds speed 3. 
    • Add the rest of the base ingredients and the butter/sweetener and mix 15 seconds, speed 4. You may need to scrape the sides a few times to fully combine.
    • Assemble as above.

    Store

    • Airtight in the fridge or freezer. You can pack in school lunch boxes from frozen.

    Variations

    Gluten-free

    Substitute the spelt for gluten-free flour and the oats with quinoa flakes (rolled quinoa). Many fans have reported this is great made with buckwheat flour. 

    Dairy-free

    Substitute the butter with coconut oil.

    Vegan

    Chose rice malt or maple syrup as your sweetener. Substitute the butter with coconut oil.

    Nutty

    The seeds can be substituted with any nuts. I love this with chopped hazelnuts or pecans or walnuts.

    Coconut-free

    Replace the coconut milk in the caramel with regular cream. 

    After more healthy lunchbox inspiration

    My best selling ebook The Well Nourished Lunchbox has you covered and is choc-a-block full of healthy lunchbox inspiration - and not just sweet but heaps of savoury crackers, sandwich-free lunch recipes and so much more. In fact, it's 150 pages of goodness!
    Click HERE to find out more about this fabulous ebook (and read the many, many reviews).

     

     

     

    I'd love to hear how your kids like this slice? I have a feeling it is going to be very popular. Comment and/or rate this recipe below (it really helps my recipes to reach more people so thanks in advance). 

    Course: Snack
    Author: Georgia Harding

    Share the goodness!

    Category: After School Snacks, Baked Sweets, Healthy Lunchbox Tags: cacao, chocolate, coconutfree, cornfree, dairyfree, eggfree, garlicfree, glutenfree, grainfree, legumefree, lowfructose, lowsugar, mueslibar, nutfree, oats, onionfree, quinoaflakes, seafoodfree, sesamefree, slice, soyfree, Spelt, sweet, treat, vegan, vegetarian, wheatfree, yeastfree

    Reader Interactions

    113 Comments

    Post a comment
    1. Mahité Breton says

      Oh my, Georgia, that sounds so good, I’m drooling!

      January 26, 2018
      Reply
      • Georgia Harding says

        It is very yum Mahité G x

        January 27, 2018
        Reply
    2. Rachel Griffin says

      5 stars
      This is DELICIOUS! I’m going to begrudgingly share it with my kids!! Not sickly sweet at ALL, which even ‘wholefoodie’ ones can be. (probably as they are full of dates). I also loved the seeds through it, gives it great texture. Definitely going on rotation here. 🙂

      January 26, 2018
      Reply
      • Georgia Harding says

        Ha ha Rach – it was a recipe I worked on for ages to get the sweetness right. Thrilled you loved it and thanks for the star rating too G x

        January 27, 2018
        Reply
    3. Jacqui says

      Can’t wait to make this for our first week back to school! Thanks for making life easy! I’ve decided to only refer to your site for school lunches rather than overwhelm myself with the amount of recipes and sites available about the topic!
      You have everything covered, Thankyou for your wonderful recipes!

      January 26, 2018
      Reply
      • Georgia Harding says

        Oh thanks so much Jacqui – yes this online world can be very overwhelming for sure. Other than the time I spend online with Well Nourished (which is a lot) – I rarely spend time online (I’d rather be outdoors or reading a good novel ha ha!). You’re very welcome, I love cooking and sharing Gx

        January 27, 2018
        Reply
    4. Erin says

      5 stars
      We really loved this slice too. I added some nuts to the seeds as this first yummy batch was just for home, but will do but free for my husbands school lunches. (He’s a teacher) Thank you so much for yet another delicious recipe. A not so sweet treat with nutritional substance. ?

      January 27, 2018
      Reply
      • Erin says

        Oops, nut free. ??

        January 27, 2018
        Reply
        • Georgia Harding says

          Autocorrect does this to me ALL the time lol! G x

          January 27, 2018
          Reply
      • Georgia Harding says

        Beautiful – it is nice with nuts when you are able. But also just as good without, glad you loved it and thanks so much for rating it G x

        January 27, 2018
        Reply
    5. Emily says

      4 stars
      I made this and it’s delicious! Just a question – how thick shoudk the caramel be? Mine didn’t go very thick…the fridge helped thicken it a bit. It was still delicious but wondering if the caramel shoudk be oozy or quite thick and chewy?

      January 27, 2018
      Reply
      • Georgia Harding says

        Hi Emily, glad you enjoyed it. It sounds like your caramel may have needed a bit more of a rapid simmer or a bit longer. It should be the consistency of a thick syrup. I’ve purposely made it a thin layer to keep the overall sugar content of the slice reasonable (I can be a bit of a scrooge with sweetener). On the slice it forms a thin slightly gooey layer through middle – you can always double the caramel for a thicker layer too. Hope that helps G x

        January 27, 2018
        Reply
        • Holly F says

          4 stars
          I had the same issue. My caramel didn’t thicken even after 10.5min in the thermomix. I used Coconut Oil and Maple Syrup. Maybe this combination just needs a bit longer. Still tastes amazing though!

          February 2, 2018
          Reply
          • Georgia Harding says

            Hi Holly, glad you enjoyed it. Just to point out, the caramel is a combo of sweetener and coconut milk (not coconut oil) so that would perhaps explain it not thickening lol G x

            February 2, 2018
            Reply
    6. Marisa says

      Georgia. For the thermomix method, do I need to ground the seeds before step 2?

      January 29, 2018
      Reply
      • Georgia Harding says

        Ooops – I have seeds preground so forgot that step. Will update now cheers, G x

        January 31, 2018
        Reply
        • Marisa says

          5 stars
          Thanks. My 3 girls loved it.

          February 4, 2018
          Reply
          • Georgia Harding says

            Yay – thrilled Marissa. Thanks for your feedback and rating G x

            February 8, 2018
            Reply
    7. Tracey says

      4 stars
      Another delicious recipe! Will definitely make this again, thanks for sharing Georgia.

      January 31, 2018
      Reply
      • Georgia Harding says

        Thrilled you liked it Tracey, you’re very welcome G x

        January 31, 2018
        Reply
    8. Kirsty says

      5 stars
      i have no choice but to give this recipe 5 stars as my extremely fussy master 8 yr old ate two pieces!!! Have packed it in his lunch box today too.

      February 2, 2018
      Reply
      • Georgia Harding says

        Yay – thanks so much. Thrilled he loved it Kirsty G x

        February 2, 2018
        Reply
    9. Louise says

      5 stars
      I made this last weekend and it has been a big hit with Miss 12 and Master 6. Does a week of morning teas for two with the occasional piece for me too. Very easy in the thermomix and slices with nice sharp edges after resting in the fridge overnight. Thank you for this recipe Georgia it’s a winner.

      February 2, 2018
      Reply
      • Georgia Harding says

        Glad you and your kids enjoyed it Louise. It’s definitely worth chilling well before cutting. You’re very welcome G x

        February 2, 2018
        Reply
    10. knaxgurke says

      Made this with a friend on the weekend and it was absolutely delicious! We both independently went for it as a midnight snack coming back from the pub to celebrate me getting my PhD. (She opted to microwave it and top it with a dollop of whipped cream, whereas I later discovered that it possibly tastes even better out of the fridge.)
      Also: Because we didn’t have enough rice syrup we used glucose for the base and carefully added water to get it to a good consistency and that (obviously ;)) worked just fine, in case anyone is wondering.

      February 17, 2018
      Reply
      • Georgia Harding says

        Glad you enjoyed it- huge congrats on your PhD! Thanks also for your tip re swapping to the RMS G x

        February 17, 2018
        Reply
    11. Vanessa says

      Hi Georgia, I can’t wait to make this for little miss 3yo however I am super confused about the measurements for example 1 cup is always = 250mL or 250gm so when I read the grams in this recipe, it’s about half the normal measurement. Would I end up with a bigger choc caramel slice if I follow the cup and tbsp measurements rather than the grams?

      February 23, 2018
      Reply
      • Georgia Harding says

        Hi Vanessa, grams are a measurement of weight so 250g water or milk (for eg;) is one cup, but 340g rice malt syrup is 1 cup (as the syrup is much heavier than water). Flours/ ground seeds/ oats are lighter so 120g flour is approx. a cup. Hope that makes sense? Grams are always the most accurate for baking, though this recipe will work with either measure. Enjoy G x

        February 23, 2018
        Reply
    12. Courtney Elkins says

      5 stars
      Georgia, this is divine!!! I made a double batch and baked it in a Pyrex dish. Once it cooled, I just sliced up and popped the Pyrex lid on 🙂 And oh my was it yummy! My two young boys, my husband and I all devoured it, so thank you!

      April 9, 2018
      Reply
      • Georgia Harding says

        Hi Courtney – I just love your tip to bake and then store in the pyrex dish. Just brilliant. So pleased you enjoyed them and and thanks so much for taking the time to comment and rate the recipe G x

        April 10, 2018
        Reply
    13. Paula says

      5 stars
      These are incredible

      May 13, 2018
      Reply
    14. Clare says

      5 stars
      This is so delicious. I make it for the kids but I think I eat just as much of it as they do. It freezes well too. Highly recommend.

      May 25, 2018
      Reply
      • Georgia Harding says

        Ha ha – I find myself doing the same with my favourite recipes. So glad you all love it Clare and thanks for rating the recipe G x

        May 25, 2018
        Reply
    15. Rae says

      4 stars
      This is lovely. I made it straight after seeing the recipe and it’s yum. I didn’t know you could make caramel sauce like this, I could have eaten that alone. I’ll keep it flat next time instead of building up the sides so I have caramel on every bite!!

      July 27, 2018
      Reply
      • Georgia Harding says

        Ha ha – the caramel sauce is a little dangerous! Glad you enjoyed it Rae (just a tip, if its too flat the sauce runs down the sides and you loose it all to the side pieces so maybe keep a tiny little lip on the edges) Gx

        July 30, 2018
        Reply
    16. Wendy says

      5 stars
      Another winner! Everyone in the fam loves this, and it’s going in the preschool lunchbox tomoz. The caramel is a revelation! Thanks heaps.

      August 7, 2018
      Reply
      • Georgia Harding says

        The caramel is a dangerous revelation 🙂 So glad they all enjoyed it Wendy. Thanks for the feedback and for rating the recipe too G x

        August 9, 2018
        Reply
    17. Aneta says

      5 stars
      My daughter is obsessed with that recipe. She wants me to make it all the time:)
      Not sure if I do something wrong but it always turns out very crumbly and bit on the dry side, last few times I made it with spelt flour and oats and today I made gluten free version, I added less quinoa flakes than in the recipe, it wasn’t dry but still very crumbly. Any suggestions why? Thank you Georgia

      August 15, 2018
      Reply
      • Georgia Harding says

        Okay so dry to taste or to cut Aneta? If it’s to taste you can always add slightly less dry ingredients. If it crumbles when you cut it – make sure it is very cold (so refrigerate for a few hours before cutting it) and cut with a large sharp knife and it will cut very neatly. Hope this helps and thanks for rating the recipe too G x

        August 16, 2018
        Reply
        • Aneta says

          Thank you Georgia. I think it is dry to cut not to eat, it’s difficuly to leave it in the fridge for too long cause everyone wants to eat it:)

          August 16, 2018
          Reply
          • Georgia Harding says

            Ha ha funny – maybe e blast freeze it then, will make a huge difference to the crumbliness G x

            August 19, 2018
            Reply
    18. Anna Fallon says

      Hey Georgia, can we replace the spelt flour with normal wholemeal flour? I just dont have any of that flour at my fingertips.

      August 20, 2018
      Reply
      • Georgia Harding says

        Yes no worries at all G x

        August 20, 2018
        Reply
    19. Heather says

      5 stars
      I have made this a few times and we love it,
      I made it with the grd3-6 kids weekly cooking group I take at OSHC. The kids were fascinated by the caramel, and loved the slice. They especially loved the raw base layer exclaiming that we could just eat it like this. I try to give them little tastes along the cooking journey..
      Thanks again for another brilliant recipe.

      August 21, 2018
      Reply
      • Georgia Harding says

        I love hearing about your work with your group of school kids – I think you are amazing Heather and I’m honoured you share my recipes with them. As always, I appreciate your feedback G x

        August 24, 2018
        Reply
    20. Jessica says

      4 stars
      This was a hit with my girls!!! It’s almost gone already 🙂 yum

      October 12, 2018
      Reply
      • Georgia Harding says

        Fabulous Jessica, glad they loved it G x

        October 15, 2018
        Reply
    21. Hayley says

      5 stars
      This is SO amazing, I made it today, and my son whom is usually quite “selective” about what he eats loves it… and has been secretly sneaking it from the fridge!! I am soooo happy I can send him something homemade to school, which he’ll eat, no DEVOUR :0) Thank you!!! (I ended up needing to re-simmer my caramel as I don’t think I simmered it at a high enough heat the first time and shouldn’t have stirred it now and again.)

      October 15, 2018
      Reply
      • Georgia Harding says

        Yay – that’s so awesome Hayley. Thrilled he loved it too and thanks for rating the recipe G x

        October 16, 2018
        Reply
    22. Shaz says

      5 stars
      Oh wow!! Amazing, the caramel is out of this world!!

      October 23, 2018
      Reply
      • Georgia Harding says

        So glad you loved it Shaz, appreciate your feedback G x

        October 23, 2018
        Reply
    23. Barb McLeod says

      5 stars
      Made a double batch of this beautiful slice. OMG it’s amazing! Frozen into pieces so I don’t overeat☺. Made it with butter but wondering how do you think it will go with macadamia oil Georgia? Ps have your books and they are awesome?

      October 28, 2018
      Reply
      • Georgia Harding says

        Hi Barb, so glad you loved it, it’s certainly worth a double batch for sure. I think it would be lovely with macadamia oil if nut-free isn’t required. Thanks so much for your feedback and support (and thrilled you are loving my ebooks too). G x

        October 28, 2018
        Reply
    24. Annie says

      I love this! Not too sweet, with a bit of crunch and half-healthy too. I only had coconut cream, delicious! Fingers crossed my sweet toothed daughter likes it too? thanks for sharing Georgia

      January 3, 2019
      Reply
      • Georgia Harding says

        You’re welcome Annie. So glad you enjoyed it and ? your daughter did too! G x

        January 8, 2019
        Reply
    25. Annie says

      5 stars
      Five ⭐️ ⭐️⭐️⭐️⭐️

      January 3, 2019
      Reply
      • Georgia Harding says

        Oh and thanks for rating it!!! G x

        January 8, 2019
        Reply
    26. Julie says

      5 stars
      Fantastic recipe, thanks! I found the base a bit dry and crumbly too when cutting up, but just read a comment above about refrigerating first. Passed the taste test by my caramel slice loving fussy 10 year old – I just have to stop eating it myself! I really appreciate all of the hard work you put into your recipes and books. I use your site and books a lot, with many of your recipes on high rotation in our house, especially the healthy snacks, brekkies and baked goods for the kids. Thanks again Georgia.

      January 26, 2019
      Reply
      • Georgia Harding says

        That’s so great. Yes every slice/ cake slices best when chilled. Thrilled you are enjoying my recipes and ebooks. You’ve make my day thanks Julie, Georgia x

        January 29, 2019
        Reply
    27. Carrie says

      Hi Georgia,
      my salicylate intolerant daughter I think would love this recipe – except for the coconut milk which is high salicylates…what would be the best replacement for this? Cream?
      thank you!

      January 30, 2019
      Reply
    28. Carrie Partington says

      please excuse my message- just saw the replacements at the bottom:)

      January 30, 2019
      Reply
      • Georgia Harding says

        ?

        January 31, 2019
        Reply
    29. Katrina says

      This looks amazing!!!!! Can’t wait to try it tonight. Just wondering if I could substitute the spelt flour for an almond meal? I don’t like the taste of gluten free flour, and don’t have any spelt on hand. What about buckwheat or coconut flour?

      Thanks in advance!

      January 31, 2019
      Reply
      • Georgia Harding says

        I’d go with a mix 50/50 almond meal and buckwheat Katrina, enjoy G x

        January 31, 2019
        Reply
    30. Emily says

      5 stars
      Another brilliant recipe, thanks Georgia! My 10 year old made this in the Thermomix and we’ve all been enjoying it. Thrilled to pop it in lunchboxes as a treat. She’s desperate to try your chic-dipped orange biscuits next! xx

      February 3, 2019
      Reply
      • Georgia Harding says

        So glad you all enjoyed it Emily and that your 10 year old managed to make it too. Thanks for your comment and the 5 stars, G x

        February 5, 2019
        Reply
    31. Emma says

      This looks delicious – wondering if Brown rice flour or coconut flour will work? It’s the only nut-free flour I have in the house.

      I’m going to be brave and try the substitute anyway, because I’m motivated to make it now 🙂

      February 12, 2019
      Reply
      • Georgia Harding says

        Sorry for the late reply, what did you go with Emma? G x

        February 14, 2019
        Reply
    32. Mel says

      3 stars
      I think I may have overbaked mine. Very dry and crumbly to cut and eat (my 4&6yo boys thought this also). But, the taste is great! I’m considering soaking some dried dates and blitzing the slice in the thermomix with the chopped dates, then pressing back into slice form. I’ll let you know how it turns out. I think next time when I bake it, I won’t make the base so thick as I believe the dryness was because of this.
      Thanks for sharing a great, healthier alternative.

      March 3, 2019
      Reply
      • Georgia Harding says

        You’re very welcome Mel. It does sound like it’s overcooked, perhaps your oven runs a little hot. Also, always chill any baked slice before cutting, otherwise it will crumble (just in case you didn’t).

        The dates should be fine if soaked, I’m personally not a fan of dates so I can’t confirm for sure as I’d never cook with them. G x

        March 4, 2019
        Reply
    33. Hannah says

      I don’t have a thermomix… any tips on how to do this with a normal blender or food processor?

      April 3, 2019
      Reply
      • Georgia Harding says

        The regular method using a standard food processor is above the Thermo method Hannah. I always offer a non-thermomix method in all my recipes, Georgia x

        April 3, 2019
        Reply
    34. Tagisia Rabjones says

      Being a confessed chocaholic this is a winner in my books! Thank you

      April 18, 2019
      Reply
      • Georgia Harding says

        Yay – thanks so much Tagisia, Georgia x

        April 18, 2019
        Reply
    35. Kristeena says

      5 stars
      So delicious & moreish Georgia…I had to freeze it so I wouldn’t eat it every time I opened the fridge!
      The caramel Sauce is sooo yummy, & not sickly sweet…I’m addicted! A hit with everyone.

      July 23, 2019
      Reply
      • Georgia Harding says

        So please you and your family enjoyed it Kristeena. Thanks for your feedback and the 5 stars G x

        July 28, 2019
        Reply
    36. Karen says

      5 stars
      Yum! I’ve made about 5 or 6 or your recipes now and have loved every single one. This is a winner. So satisfying!

      October 11, 2019
      Reply
      • Georgia Harding says

        Oh you’ve made my day Karen. Thanks so much and cheers for the 5?s too G x

        October 12, 2019
        Reply
    37. Susan says

      I’ve just baked a batch and I’m looking forward to surprising my son tomorrow with these! I had a taste before it went into the oven and it’s delicious, with the guilt!?

      October 14, 2019
      Reply
      • Georgia Harding says

        Hope he loves them Susan G x

        October 15, 2019
        Reply
    38. Zoe says

      5 stars
      This was an absolute hit with the kids! Made it for my Sons school Christmas party and it was all gobbled up very quickly. Now they’re demanding I make it again ASAP! Thanks so much for the recipe – absolutely delicious and very easy.

      December 3, 2019
      Reply
      • Georgia Harding says

        So glad everyone enjoyed it Zoe. Thanks for letting me know and for the 5? rating, G x

        December 5, 2019
        Reply
    39. Kate Pearson says

      Delicious! Unfortunately my first batch secretly contained an unseen moisture package and sadly had to be thrown away. These ingredients are quiet costly in NZ so it was an expensive mistake. Regardless I made again and will definitely make again in the future.

      January 24, 2020
      Reply
      • Georgia Harding says

        Oh bugger Kate – I’ve had that happen once myself (and have since taken great care to make sure it doesn’t happen again). So sad to waste precious food. Glad you’ve tried it again though. G x

        January 24, 2020
        Reply
        • Kate says

          Silly mistake. The new batch, as expected, was eaten in a day. All three kids and hubby loved it. Lunchbox first week sorted. Thanks so much. Love your recipes!

          January 27, 2020
          Reply
          • Georgia Harding says

            You’re so welcome, so glad you loved them G x

            January 28, 2020
            Reply
    40. Gina says

      5 stars
      So delicious without as much guilt! This was loved by all, and was indeed challenging to wait for it to be chilled enough to cut cleanly before eating. I placed it in the freezer to chill it quicker. Sliced it up and it was gobbled quickly with adults and kiddies going back for seconds. The caramel is to die for! Great work Georgia, thumbs up. Thank you so much xx

      January 31, 2020
      Reply
      • Georgia Harding says

        So glad you loved it Gina, cheers for the 5?s too G x

        February 5, 2020
        Reply
    41. Virginia says

      I love this but the caramel never thickened and just kind of disappeared when I baked it. I use maple syrup. Any thoughts?

      February 8, 2020
      Reply
      • Georgia Harding says

        It’s isn’t a super thick caramel, it’s more oozy than a distinct layer. To thicken caramel you will need to simmer it for longer generally so try that next time G x

        February 12, 2020
        Reply
    42. Kate says

      5 stars
      Thank you for this amazing recipe!

      I used date syrup as the sweetener in the caramel which has given it an almost golden syrup feel…I might try the tahini date syrup next time to add a salt punch.

      I love how you can taste the seeds coming through. What a winner of a snack!

      February 24, 2020
      Reply
      • Georgia Harding says

        So glad you love it Kate. Thanks for your feedback and the 5?s, much appreciated G x

        March 1, 2020
        Reply
    43. Sally says

      5 stars
      This was popular in our family even amongst those who don’t normally go for the ‘nutritious’ snack. The gooey caramel texture in the middle is lovely and tastes great.

      June 8, 2020
      Reply
      • Georgia Harding says

        SO glad it was well received Sally G x

        June 15, 2020
        Reply
    44. Elise says

      5 stars
      Such a great recipe – thank you! The level of sweetness is perfect. I used 1 cup of LSA in place of grinding the nuts and it was great.

      June 26, 2020
      Reply
      • Georgia Harding says

        You’re welcome, so glad you enjoyed it Elise. G x

        June 29, 2020
        Reply
    45. Stephanie says

      May I ask which sweetener you find works best in the caramel (flavour wise)? Thanks so much!

      January 24, 2021
      Reply
      • Georgia Harding says

        I personally like a neutral flavour so use rice malt syrup (the pure harvest brand) G x

        January 25, 2021
        Reply
    46. Steph says

      Thank you! Can’t wait to try it ?

      January 25, 2021
      Reply
    47. Emma says

      Hello,

      I’m a new Thermomix owner and I love the look of this recipe, just a couple of questions. When you say “put aside” does that mean you have to take it out of the Thermomix jug/bowl and put into another bowl so that you can reuse the jug with the next ingredients? Also where you’ve said grind your seeds, could you tell me what speed and for how long please? Thanks so much!

      January 31, 2021
      Reply
      • Georgia Harding says

        Yes, so put into a brekkie bowl (is what I use), don’t rinse the bowl, just move ahead to the wet ingredients. I find grinding is always the first step as once the bowl is wet, you have to fully clean and dry it to be able to grind. Grinding time depends a bit on the age of the nuts/ seeds and the climate/ humidity. I tend to do in 3-5 second bursts on speed 8-9 until a fine meal is made. You just need to take care as if you overdo it you can end up with nut/ seed butter. In this recipe it’s just a course meal so under rather than over do it (it’s very forgiving). G x

        February 1, 2021
        Reply
    48. Liz says

      Hello,
      Wow looks amazing! I just read your post about soaking pumpkin seeds first to bring out more nutrients, should you do this before grinding as well? Or do you not need to if you are grinding the seeds?
      Thanks!

      April 10, 2021
      Reply
      • Georgia Harding says

        Hi Liz, yes it’s really worth a try. You would need to soak and then dehydrate (activate) any seeds you use in baking as they need to be dry to suit this recipe. I personally just use raw seeds for this recipe G x

        April 12, 2021
        Reply
    49. Hannah Johnson says

      5 stars
      Delicious, need to double the recipe next time as it’s not going to last long ?

      April 18, 2021
      Reply
      • Georgia Harding says

        Ha ha – yes it is very moorish. Cheers for the 5 stars Hannah G x

        April 19, 2021
        Reply
    50. Rebecca Jones says

      5 stars
      Soooo tasty. My kids absolutely love it. They keep asking for it for school lunches. It’s not going to last till the end of the week by the looks of it ??
      Keep up the great recipes!!

      June 13, 2021
      Reply
      • Georgia Harding says

        Thanks Rebecca, so glad it was a winner and thanks for the 5 stars G x

        June 13, 2021
        Reply
    51. Briony says

      Hello ? This looks amazing, I’m going to make it tonight! I was just wondering whether this would work with quick oats or would that change the consitency too much?

      June 27, 2021
      Reply
      • Georgia Harding says

        It would be just fine Briony G x

        June 27, 2021
        Reply
    52. Wendy says

      5 stars
      Oh wow, this was incredible! The texture was perfect – slightly dense base and topping, with soft & gooey caramel throughout. Baked for 20 mins exactly. Too impatient to wait for it to cool in fridge, but popped it in freezer for 20 mins and was easy and clean to cut. Thanks for another wonderful recipe.

      January 8, 2022
      Reply
      • Well Nourished Team says

        Hi Wendy, so glad you enjoyed this recipe! 🙂

        January 11, 2022
        Reply
    53. Stephanie says

      What could I replace the seeds with? The only seeds we can really tolerate are chia or sesame.

      February 4, 2022
      Reply
      • Well Nourished Team says

        Hi Stephanie, you could try substituting the seeds with your favourite nut? Or if you cannot tolerate nuts then just leave out entirely.

        February 8, 2022
        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    We respect your privacy. Your details are only used to reply to your comment or question. Full details in our Privacy Policy

    Primary Sidebar

    Join FB Group

    Social Media

    Join over 140,000 followers

    Nourish Your Inbox

    Nourish Your Inbox!

    Christmas Meal Planning Ebook

    Sign up today for your FREE: • Chocolate Ebook • Subscribers Only Special Offers • Practical Health & Nutrition Tips • New Whole Food Recipes

    Raising WN Kids – Public

    Raising Well Nourished Kids

    Join the waitlist for our 10 week online program to help you raise healthy, well nourished kids!

    Join

    WN App

    Download the free
    Well Nourished App

    Register to receive access to over 300 recipes on the go. New recipes added regularly. We’re excited to help you nourish yourself with ease.

    Join the Family

    Join the Family

    Join The Family

    It’s a membership for busy parents who want help and motivation to create healthy and delicious family meals, week after week.

    Find Out More

    Hundred of Recipes

    Hundreds of Recipes

    Hundreds of delicious, nourishing and easy to make recipes.

    Search

    Dietary Preference

    Have a Dietary Preference or Food Intolerance?

    We’ve got you covered. All of our recipes feature variations including:

    • • Vegetarian
    • • Dairy Free
    • • Nut Free
    • • Gluten Free
    • • And more

    There’s no restrictions to nourishment here, so happy exploring and cooking!

    RECIPES

    Meal Planning – Members

    Featured Lunchbox Ebook – Public

    From the Shop

    See More

    Footer

    Logos

    Well Nourished HomepageWell Nourished

    As featured on

    Footer-social

    Connect with us

    • About
    • Sitemap
    • Contact
    • Privacy Policy
    • Website Terms of Use
    • Affiliates

    © Well Nourished 2022

    A Firstnature site

    adroll_adv_id = "RZZOSLKK5RDXDEWMIK6HEB"; adroll_pix_id = "6JAHLLZCXZGOVJPMEN5KJY"; adroll_version = "2.0"; adroll_current_page = "other"; adroll_currency = "AUD"; adroll_language = "en_US";
    Sign up today for your FREE:
    • Chocolate Ebook
    • Subscribers Only Special Offers
    • Practical Health & Nutrition Tips
    • New Whole Food Recipes