Coconut caramel slice

Coconut caramel slice

Who else is hungry just from looking at this?

This decadent coconut caramel slice recipe was contributed by the talented sisters, Kath and Jade from Panaceas Pantry. Out of all of their amazing recipes, this is their favourite… and we can see why!

We’ve also had a quick chat to the girls about how they take such stunning images and they’ve even shared some photography/styling tips for aspiring bloggers/instagrammers. We’ll definitely be taking note!

Jade also tells us what inspired her to take the plunge to go completely vegan. Check out their Instagram page for more inspiration.

coconut caramel slice

Serves 10.



50 grams flax seeds, ground into a meal
1 1/4 cups shredded coconut
1/4 cup cacao powder
Pinch good-quality salt
6 medjool dates, pitted
2-3 tbsp rice malt syrup


2 cups medjool dates, pitted
1/2 cup hulled tahini OR peanut butter if tolerated
1/4 cup rice malt syrup
1/2 tsp good-quality salt
1/4 cup coconut condensed milk

Chocolate top

100 grams vegan dark chocolate
1 tbsp coconut condensed milk


1. Add flax meal, coconut, cacao and salt to a high-speed food processor. Pulse until combined. Add dates and 2 tbsp rice malt, and pulse to form a sticky base. Add more rice malt is needed.

2. Press mixture into the base of preferred cake tin (I used a 15cm square one).

3. Add all caramel ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least one.

4. Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the choc top.

5. Add chocolate and coconut condensed milk to a heat-proof bowl and melt over simmering water. Once melted pour on top of caramel base.

6. Allow to set in the freezer for at least 4 hours. To serve, remove from freezer and cake tin. Use a very hot knife to slice into desired serves. Store in an air-tight container and enjoy!

Mini Q&A with Panaceas Pantry

Your photos are stunning. Are you self taught photographers or have you taken professional courses?

Thank you! I go through phases, like anyone I’m sure, when I feel great and then not so great about my work. I’ve just learned everything ‘on the job’, though I would love to do a course one day. Maybe not photography per se, but composition and light room. Realistically I just don’t have the time now, but I think I’d get a lot out of doing a formal course. 

Do you have any photography/styling tips for aspiring foodie instagrammers/photographers?

Its a common one, but it is true… practice every chance you can get. There is a saying that your first 1000 (or was it 10,000) photos will always be your worst, and I know that was true for myself. What you practice you get better at, so every chance you get… get snapping! 

Besides that, my biggest piece of advice would be to start trying to understand light. Experiment shooting at different times of the day and at different spots. You’ll soon discover what works best for you. 

How long have you been vegan and what inspired you to make this change?

It has been 7 years now. 

It was not an overnight change really, but something I thought about for years. I just needed to get the right information to really solidify my decision. I was raised vegetarian, and had been avoiding dairy for health reasons for about 10 years before going vegan, so it was not really a huge change. I watched Earthlings, went overseas, and finally gave myself the space to just do it!

WordPress Themes