The caramel slice is one of those old school treats that you can love or hate. The idea of it is always so good – biscuit, caramel and chocolate, yum! – but usually by the halfway mark it starts to get a little too sweet. This raw take on the classic caramel slice uses all natural ingredients with no dairy, no gluten and no added sugar. While this is definitely still a “treat” it’s a much healthier option than the original or a regular chocolate treat.

While a lot of raw food requires a food processor, I actually made this batch with a relatively old stick blender. A food processor will cut down the time prep and the manual effort however is not necessary for an awesome slice with a consistent texture. The longer you soak the almonds and pecans, the easier it will be to blend them up!


  • 1/2 X cup almonds (soaked and rinsed)
  • 1/2 X cup pecans (soaked and rinsed)
  • 1/2 X cup desiccated coconut
  • 1 X cup pitted medjool dates
  • 2 X tbsp coconut oil (melted)
  • 2 X tbsp nut butter (I used half peanut butter and half almond here)


  • 1 X cup pitted medjool dates (soaked in 2 cups boiling water)
  • 1/4 X cup almond butter
  • 1/2 X scraped vanilla bean (or a few drops of organic vanilla extract)
  • 1/2 X cup coconut oil (melted)
  • 3 X tbsp maple syrup
  • 3 X tbsp almond milk (or other milk)
  • Pinch of pink Himalayan salt


  • 1/2 X cup raw cacao powder
  • 1/2 X cup coconut oil (melted)
  • 1/3 X cup maple syrup (or alternate sweetener)
  • Pinch of pink Himalayan salt

Line a slice tin with greaseproof paper. Combine all biscuit ingredients in a food processor (if using stick blender, blend  ingredients in halves) then pour into slice tin. Place in freezer for 1 hour or until set.

Remove dates from boiling water and blend with other caramel ingredients. Add more or less almond milk to make a more or less creamy caramel. Pour this over the biscuit layer and allow to set.

Finally, in a bowl, whisk together chocolate ingredients, ensuring that there are no lumps in the cacao powder. Pour this over the caramel and allow to set.

Leave the slice for an hour or so then cut into small squares. Eat immediately or store in the fridge or freezer to keep cool! Enjoy!

Pro tip: start this the night before by soaking the nuts and preparing your ingredients.

One thought on “RAW CARAMEL SLICE

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