Prep Time: 30 Minutes
Cook time:
4 hrs Minutes
Total Time:
 4.5 hrs Minutes
Serves: 36

Caramello koalas are an Australian institution. They are sweet melt in your mouth caramel coated in milk chocolate and in the shape of a cute fuzzy Australian koala. They were my obsession before becoming vegan.
I asked Shane to recreate this googey fudgy chocolate in a raw vegan slice so we could keep it in our freezer and eat it when the mood would strike, which … is… all the time!
If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.

Baking Tray: Rectangle Slice tray 32cm x 22cm


  • ½ cup raw cashew nuts
  • ½ cup buckwheat kernels
  • 1 cup desiccated coconut
  • 4 Medjool dates
  • 1 tbsp. coconut oil- melted
  • ½ tbsp. agave nectar


  • 1 cup Raw Cashew Nuts (For Nut Butter)
  • 1 tbsp. lemon Juice
  • ½ cup agave nectar
  • 120ml rice malt syrup
  • 100ml coconut cream*
  • 1 ½ cups coconut oil melted
  • 60g cacao butter melted
  • 24 Medjool dates pitted
  • ½ tsp. Himalayan salt
  • 1 Tsp vanilla bean paste
  • ¼ Cup filtered water


  • 1 ¼ cup cacao powder
  • 2/3 cup pure maple syrup
  • 120g coconut oil melted
  • 120g cacao butter
  • ¼ tsp. Himalayan salt



In a high speed blender add the buckwheat, cashew nuts and salt blitz on high for 6 seconds or until fine crumbs (6 sec, speed 10). Then add the

dates, agave and coconut oil blend until well combined (30sec, speed 10). Press into a lined baking pan and set aside.


Make the cashew butter, by blitzing on high until the cashew nut oils release and turn into a smooth nut butter (10 sec, speed 10 x3- scape bowl in between).

Add all of the ingredients except all of the dates, start with 6 or 8 dates and slowly add the remaining on a medium speed in the blender (2mins, speed 6), blend until a smooth thick caramel, then pour evenly over the base and set aside in the freezer until really firm (about 1 hour)


Sift cacao powder through a fine sieve into medium mixing bowl, then add the salt, maple syrup, coconut oil and cacao butter and whisk till smooth, folding to help prevent air bubbles forming. Pour quickly over the caramel evenly, by rotating the tray up and down (shaking helps here too). Place into the fridge or freezer until solid, at least 3 hours but preferably over night to ensure all layers have set, this also helps flavours to enhance and for cleaner cut slice.

7 Steps in eating out as a vegan!

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