Nugglets Caramel Cake

This Nugglets Caramel Cake is an indulgent masterpiece! It’s got everything we crave: a biscuit base, caramel centre, crispy chocolate and chewy Nugglets. The base is made out of melted chocolate and Biccy Boms and it’s covered in a smooth caramel. The caramel is topped with a homemade crispy chocolate that is filled with puffed brown rice. It’s then finished off with loads of Nugglets, as if the rest wasn’t enough! It’s the perfect thing to make with friends on the weekend, when you’re ready for the ultimate chocolate experience. We hope you give it a go!

Do you love caramel as much as wee do? Try our incredible Fudgy Coffee Caramel Cake or our Chocolate Orange Caramel Cups

This cake is one you have to try! And when you do don't forget to tag me in your amazing pictures #LiviasKitchen


Prep: 35 minutes + 3 hours setting time


Total: 3 hours & 35 minutes



    Biccy Boms base

  • 12 Chocolate Biccy Boms,10g melted coconut oil (1 tbsp),35g melted dark chocolate
  • Caramel

  • 135g cashew butter (1/2 cup),70g coconut oil (1/3 cup),75g coconut sugar (1/2 cup),60ml maple syrup (1/4 cup),A pinch of salt,2 packs of Choc Brownie Nugglets
  • Crispy top

  • 120g cacao butter (1 cup),125ml maple syrup (1/2 cup),55g cacao powder (1/2 cup),A pinch of salt,50g puffed brown rice (1 ½ cup, we use Rude Health)
  • Nugglets topping

  • 8 packs of Nugglets (we used the Salted Almond Butter ones)


  • Serves 10-12.

  • Using a magi mix, blend the Biccy Boms into a fine crumb. Add the coconut oil and chocolate and mix again until it comes together.

  • Line a round tin (18cm/7” in diameter) and pour in the base mixture. Press it down and even out the surface. Leave in your freezer while you make the caramel layer.

  • Put all of the caramel ingredients in a pan and whisk to combine. Bring it to a boil on a medium heat.

  • When the caramel starts boiling whisk constantly for about 5 minutes until most of the sugar has melted. Get the tin out from the freezer and place the Choc Brownie Nugglets on top of the base layer. Pour over the caramel and put it back in the freezer for 2 hours until it’s set.

  • Make the crispy top by melting the cacao butter on a low heat. Once it’s all melted take it off the heat and add the maple syrup, cacao powder and salt, whisk to combine the ingredients together. Stir in the puffed brown rice.

  • Get the tin from the freezer and pour over the crispy chocolate mixture, making sure its smooth on top. Place your Nugglets in circles so that they cover the top of the cake, make sure to press them down slightly so that they stick to the crispy layer.

  • Freeze the cake for another 30 minutes and then it’s ready to be cut!

  • Cut the cake (if it's too hard you can leave it for 10-15 minutes to defrost slightly) and leave the slices out for about 10 minutes before devouring.

  • Store in an airtight container in the freezer for 1-2 weeks.

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