This Miso Tahini Caramel Slice is made with wholesome ingredients and no refined sugar. The combination of sticky Medjool dates, nutty tahini and savoury white miso creates an almost butterscotch-like caramel filling that tastes surprisingly decadent. Finished with a layer of dark chocolate and a chewy oat base, this is the kind of slice that's nourishing and indulgent at the same time.
This recipe came from wanting something that hit that classic caramel slice craving, but without the intense sweetness or heavy condensed milk-style filling. The miso adds depth and balances the sweetness beautifully, while the tahini gives the caramel an almost fudgy texture. It tastes kinda fancy and complex, despite being made from pretty simple pantry staples.
This recipe was a take on my classic Healthy Caramel Slice. If you're after a more chocolatey sugar free dessert, you'll also love my Oat Banana Chocolate Muffins.
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Why you'll love this Miso Tahini Caramel Slice
- It tastes incredibly rich and indulgent despite being completely refined sugar free.
- The miso and tahini create a deep salted caramel flavour that feels sophisticated and balanced.
- No baking required, making it perfect for warmer weather or low effort prep days.
- Made with pantry staples like oats, dates and dark chocolate.
- The texture is unreal; chewy oat base, sticky caramel centre and crisp chocolate topping.
- Naturally dairy free and easily gluten free if using certified gluten free oats.
Ingredients for Miso Tahini Caramel Slice
- Rolled oats: Create a chewy, slightly nutty base that holds together beautifully once compressed.
- Maple syrup: Adds natural sweetness and helps bind the base together while also loosening the caramel mixture.
- Flax meal: Helps absorb moisture and gives the base a slightly more structured texture.
- Shredded coconut: Adds texture and subtle sweetness while helping keep the base soft rather than dense.
- Medjool dates: The hero ingredient of the caramel filling, providing natural sweetness and a rich almost toffee-like flavour.
- Tahini: Adds creaminess and a subtle savoury nuttiness that balances the sweetness of the dates.
- White miso paste: Gives the caramel depth, saltiness and complexity that makes the flavour taste more grown up and almost butterscotch-like.
- Dark chocolate: Creates a rich bitter contrast to the sweet caramel filling and helps the slice set beautifully.
- Neutral oil: Keeps the chocolate topping slightly softer and easier to slice straight from the fridge.
See recipe card for quantities.
Instructions for Miso Tahini Caramel Slice
Step 1: Process the oat base ingredients in a food processor
Step 2: Press into a lined 20cm baking tin
Step 3: Process the caramel ingredients and spread over the base
Step 4: Pour over melted chocolate then set in the fridge for 30 - 60 minutes
Step 5: Trim the untidy edges of the slice
Step 6: Slice into squares and enjoy
Tips For The Best Miso Tahini Caramel Slice
- If your dates feel dry or firm, soak them in hot water for 10 minutes before blending. This makes the caramel dramatically smoother and creamier.
- Compress the base firmly into the tray. The tighter it’s packed, the cleaner the slices will hold together later.
- Heating the knife between every slice makes a huge difference to achieving those neat bakery-style edges.
- Using very dark chocolate helps balance the sweetness of the caramel layer and keeps the slice feeling rich rather than sickly sweet.
- Don’t skip the miso. It sounds unusual, but it’s what gives the caramel its incredible depth and complexity.
Test
Substitutions
- Use honey instead of maple syrup if preferred.
- Almond butter or cashew butter can be used instead of tahini, though the flavour will be sweeter and less savoury.
- Coconut oil can be used instead of neutral oil in the chocolate topping.
- Quick oats or rolled oats both work well.
- Use gluten free oats to keep the recipe gluten free.
Equipment
I loooove this food processor that was gifted to me years ago from Breville. It's amazing quality and way sturdier than the kitchenaid one I used to use.
Storage
Store the slice in an airtight container in the fridge for up to 1 week. The texture is best slightly chilled, where the caramel stays fudgy and the chocolate keeps a nice snap. You can also freeze the slices for longer storage.
FAQ
Does the caramel taste like miso?
Not strongly. The miso mostly adds saltiness and depth rather than an obvious fermented flavour. It makes the caramel taste richer and more balanced.
Can I freeze this slice?
Yes. Store in an airtight container and freeze for up to 2 months. Allow to soften slightly before eating for the best texture.
Do I need a high powered food processor?
A stronger food processor definitely helps achieve the smoothest caramel, but most standard processors will work if your dates are soft enough.
Is this slice very sweet?
It’s naturally sweet from the dates, but the tahini, miso and dark chocolate help balance everything out so it doesn’t feel overpowering.
Can I make this nut free?
Tahini is sesame based rather than nut based, but always check ingredient labels if allergies are a concern.
Related
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WATCH HOW TO MAKE THIS RECIPE:
Miso Tahini Caramel Slice (sugar free)
Ingredients
For the base
- 150 g oats rolled or quick oats
- 80 ml maple syrup
- 25 g flax meal
- 30 g shredded coconut
- 70 g medjool dates pitted, 3 dates approximately
- pinch of sea salt
Miso Tahini Caramel
- 370 g medjool dates pitted, 20 dates approximately
- 100 ml maple syrup
- 100 g tahini
- 50 g white miso paste
Chocolate
- 200 g dark chocolate 100% dark is ideal, but the darkest you can get
- 1 tablespoon neutral oil
Instructions
- Line a 20c square baking tray with baking paper.
- Add all of the base ingredients to a good processor and process into a fine, sticky crumb. Depending on the moisture of your dates, you may need to add an extra couple of tablespoon of maple syrup to get the base sticky enough. You want it to hold together well when pressed.
- Transfer the base into the baking tray and compact it in as tight and flat as you can. I used a plastic bread scraper to help (refer to video above).
- Add the caramel ingredients to your food processor. Again, depending on the softened off your dates, you may need to add an extra few tablespoon of maple to get things moving. Process until super smooth then spread evenly over the oat base in the baking tray.
- Add the chocolate and oil to a microwave safe bowl and heat in 15 second increments until melted and mix well to combine the chocolate and oil. Pour over the caramel layer and tilt the baking tray around to cover the surface of the tray in a thin layer of chocolate.
- Place in the fridge to set for 30 - 60 minutes.
- To slice, transfer the caramel slice from the tray onto a cutting board. Run a large sharp kitchen knife under hot water for 10 seconds then dry with a quick wipe of a towel. First trim the edges of the slice off, heating and wiping the knife between in slice, then cut into 16 pieces. Enjoy!
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