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Cayenne Spiked Caramel Slice

Posted by Isabella Zar on
Cayenne Spiked Caramel Slice

Cayenne Spiked Caramel Slice

GF - DF - Vegan

Is it getting hot in here, or is it just us? Up the ante with this mushroom-spiked Caramel Slice. Raw, vegan and refined sugar-free, it’s a weekly non-negotiable at Fun Girl HQ. We love adding cayenne pepper for colour and bonus spice, plus a sprinkle of sea salt and a healthy dose of our Lion’s Mane-infused chocolate.

Serves: 8-10


  • ½ cup raisins
  • 12 large medjool dates, pitted
  • 2 heaped cups almonds, toasted and roughly chopped
  • 2 tbsp tahini
  • 1 tsp vanilla essence
  • 2 tsp coconut oil
  • 2 blocks Fungirl chocolate
  • Sea salt, to your liking
  • Cayenne pepper, to your liking


  1. Line a brownie tin or baking tray with non-stick baking paper. 
  2. To make the base, add raisins, 2 medjool dates, 1 ½ cups toasted almonds, 1 tsp coconut oil, 1 tbsp tahini and half a block of Fun Girl chocolate to a food processor. Process until combined – the mixture should easily stick together. Press into your baking tray with the back of a spoon or spatula. 
  3. To make the caramel, combine the remaining dates, tahini, vanilla, coconut oil and a good pinch of salt in a food processor. Gradually add boiling water until desired consistency is reached – you want a thick, sticky and spreadable layer. Taste and add sea salt, if required. Spread onto the base in a smooth layer. 
  4. Spread the remaining chopped almonds over the base. Press down gently. Sprinkle with sea salt and refrigerate to set. 
  5. Slowly melt Fungirl chocolate in a metal pan or bowl over boiling water. Once melted and smooth, pour over caramel-almond layer. Sprinkle with cayenne pepper and place in freezer to set.
  6. Slice with a warm knife and enjoy.

Store in freezer for up to two weeks (if it lasts that long).

Recipe by Sarah Frish


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