Miso Caramel Slice

I have never baked before with miso, but I use it lots when I am making salmon and asian dishes. It worked out so well – bringing that salty flavour to the sweet dish. I adapted a recipe I found online which was packed with dates so I tried to halve the amount of sugar in the recipe and make my own with more of an interesting base. ( hello buckinis) 




6 dates

3/4 cup roasted almonds

1/4 cup shredded coconut

1/4 cup buckinis

pinch rock salt

pinch vanilla

1 tbsp coconut oil

1 tsp maca powder or vanilla protein ( both optional but add yummy flavour! )


1-2 tbsp coconut oil or coconut cream

2 tbsp maple syrup

2 tbsp tahini

2 tbsp miso

sprinkle rock salt


1/2 cup cacao powder

1/2 cup melted coconut oil

pinch sea salt


  1. To make the base, combine all wet ingredients in a blender
  2. Add all dry ingredients besides buckinis until well combined
  3. Stir through buckinis ( do not blend, you want them to keep a good texture)
  4. It should be a doughy consistency ( thick enough for a base). Press firmly into a lined baking tin and place in freezer
  5. For the middle , combine all ingredients together and either in a blender mix, or in a bowl whisk thoroughly until a thick caramel is formed. Start with 1 tbsp of coconut oil or cream and then add as you go if needed. You want it to be thick, not runny. Add more tahini if too runny. I recommend tasting as you go! Lay evenly over the base and place back in freezer while making the chocolate
  6. For the top layer, just combine your cacao powder with the melted coconut oil in a bowl and stir well until combined
  7. Pour over the caramel layer and move around till it is evenly coating the top. Sprinkle with some more rock salt and place flat in the freezer
  8. Allow to set for a few hours and then slice and enjoy. Store in freezer as it melts easily

Tag me in your re creations ! @scoopitup_ 


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