Raw Caramel Slice
Prep time
Cook time
Total time
A decadent raw & vegan version of the classic caramel slice.
Recipe type: Dessert
Serves: 10 bars
  • For the base:
  • ¾ cup (120g) almonds
  • ⅓ cup (25g) dessicated coconut
  • 6 fresh dates, pitted
  • ¼ cup (60g) coconut oil, melted
  • For the caramel filling:
  • 12 fresh dates, pitted
  • ⅓ cup (95g) almond butter
  • 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla bean paste
  • pinch sea salt flakes
  • For the ganache:
  • ⅓ cup (35g) raw cacao powder
  • ¼ cup (60ml) coconut oil, melted
  • ½ cup (180g) rice malt syrup
  1. Lightly grease a 20cm (8-inch) square pan and line with baking paper, leaving an overhang on the sides (helps to remove the slice from the pan later). Set aside.
  2. For the base: Place all ingredients for the base in a food processor and process for 1-2 minutes, or until the mixture resembles fine breadcrumbs. Press the base mixture into the prepared pan. Refrigerate as you prepare the filling.
  3. For the caramel filling: Place all ingredients for the filling in the food processor (you don't have to wash it after preparing the base, just wipe it out) and process for 1-2 minutes or until smooth. It will be quite thick. Spread over the base and return the pan to the refrigerator as you prepare the ganache.
  4. For the ganache: Place all ingredients for the ganache in a heatproof bowl over a saucepan of simmering water and whisk for 2-3 minutes or until all ingredients are incorporated and smooth. Pour mixture over the caramel filling and refrigerate for 2 hours or until set.
  5. Freeze for 30 minutes before slicing into 4cm x 10cm bars.
  6. Serve chilled. Store leftovers in the refrigerator; can be stored frozen as well. If frozen, allow to set at room temperature (about 10 minutes) to soften a bit.
Recipe by sweetest kitchen at https://www.sweetestkitchen.com/2015/02/raw-caramel-slice/