Raw Caramel Slice

Raw Caramel Slice



  • 1 ½ cups ground almonds
  • ½ cup desiccated coconut
  • 6 pitted medjool dates
  • 3 tablespoons coconut oil
  • 1 tsp cacao powder
  • Pinch of sea salt


  • 175g pitted medjool dates
  • 150g cashew butter
  • 60g cacao butter
  • 2/3 cup tahini
  • 4 tablespoons maple syrup
  • Good pinch of sea salt


Grease/ line a 20 x 20 cm baking tin

To make the base, place all the base ingredients in a food processor and process until it holds together when pinched. Press firmly into the baking tin, making sure it is nice and even. Place into the fridge. Wipe out the food processor.

Meanwhile, to make the caramel, add the dates to the food processor and blitz until smooth. Add the rest of the caramel ingredients and blitz again until smooth. Pour the caramel over the base layer, spreading out evenly all the way to the edges. Return to the fridge.

Place the chocolate in a heatproof bowl set over (but not touching) a saucepan of gently simmering water. Stir occasionally with a spatula until completely melted and smooth. Pour this over the caramel, making sure it is nice and even. Return to the fridge to cool.

When the chocolate is set, remove from the tin and slice into portions.

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