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    Home » Recipes » Raw Caramel Slice

    Raw Caramel Slice

    LAST UPDATED: May 25, 2020 | PUBLISHED: March 6, 2021 | BY: Kim

    Raw caramel slice on a plate - pinterest

    This Raw Caramel Slice is a delicious cross between an indulgent dessert and a healthy treat.  Gooey caramel, nutty base, and easy homemade dark chocolate on top all come together in a generous sized bar that contains no refined white or brown sugars and is dairy free, just like this easy No Bake Chocolate Tart.

    Jump to Recipe
    Raw caramel slice stacked on a plate

    Jump to:
    • Why Make This?
    • Ingredients
    • Ingredient Notes
    • How To Make
    • Expert Tips
    • Storing Raw Desserts
    • Freezing Raw Desserts
    • Common Questions
    • More Raw Desserts
    • Raw Caramel Slice Recipe

    Why Make This?

    • Its naturally sweetened and there's no white or brown sugars
    • Its totally addictive and perfect with a cup of coffee
    • Its easy to make with only a few ingredients
    • It looks more impressive than it really is – it’s dead easy to make
    • It’s dairy Free
    • It keeps in the fridge for a whole week and tastes as good as the day you made it

    Ingredients

    Would you believe this three layer slice is only 7 ingredients, probably most of which you already have in your pantry!

    Ingredients for raw caramel slice on a bench

    Related: Velvety Sugar Free Mini Raw Lemon Tarts

    Ingredient Notes

    • Medjool Dates: these are big, juicy dates with soft skins that have a caramel like centre. They are less fiborous than other types of dates and break down easier when making the date caramel. Room temperature dates work best for this recipe.
    • Unsweetened Cocoa Powder: this is used in the top layer to make the chocolate.
    • Almonds: plain or toasted work fine. If using toasted, they provide an additional earthiness to the slice which is nice
    • Natural Peanut Butter: any natural peanut butter is fine, just make sure to read the label to make sure there are no added sugars. Best used at room temperature.
    • Maple Syrup: This adds additional sweetness and flavour to the slice. Its used in the date caramel layer and in the top chocolate layer. Pure maple syrup can be substituted for sugar free maple syrup and the one I recommend is Lakanto Maple Syrup which is available at Woolworths.
    • Coconut Oil: to help bind the ingredients together
    • Sea Salt: To balance out the sweetness

    How To Make

    Base Layer

    1. Blitz almonds to a crumb in a food processor. Next add pitted dates, melted coconut oil and sea salt flakes. Blitz until a wet crumb is formed.
    2. Line a rectangle loaf tin with baking paper (see recipe notes for the size tin I use). Press the crumb mixture into the base of the tin, using your fingers or the back of a spoon. If crumbs are sticking to your fingers, dampen them with a little water.
    3. Set the base in the fridge for 30 minutes.
    blitzing base layer ingredient in food processor and pressing into tin

    Middle Layer

    1. Make Date Caramel: Add ingredients for date caramel to clean food processor and blitz until thick and gooey and caramel like.
    2. Spread onto base: Using two dessert spoons, spoon the caramel out over the base, so that it reaches all the sides of the tin, smoothing the top with back of spoon.
    3. Refrigerate: Set in the fridge for 4 hours
    Making date caramel in food processor

    Date caramel is my new best friend, and tastes so much better than the canned stuff you buy, or the caramel that comes in tubes.  You know the one.  Yuck.  This caramel is sweet, sticky, low in natural sugars, contains good fats and fibre.

    Top Layer

    1. Make the topping after the base has been in the fridge for 4 hours.
    2. Add chocolate ingredients to a bowl or jug and whisk until all thoroughly combined and pour chocolate topping over date caramel layer. (no heat required)
    3. Refrigerate for 1 more hour until set.
    whisking chocolate top layer in bowl

    Expert Tips

    • You really need a food processor to make these types of desserts/snacks as there is a lot of processing of raw ingredients to get that crumb like base. Theres really no getting around this if you’re making raw desserts on a regular basis. 
    • You’ll need to be OK with washing your food processor or high speed blender in between steps to avoid mixing layers. For this recipe, I washed my food processor after making the base, and after making the date caramel.  It only takes a few minutes though.
    • You’ll need to have patience to let them set fully in the fridge before you dive into eating them. I recommend making a day ahead if you’re planning a dinner party or a special occasion.
    • Use a clean, very sharp plain edge knife to cut your raw slices. Don’t use a serrated knife as it will make a mess of your creation.
    raw caramel slice on a blue plate

    Storing Raw Desserts

    • Immediately after making: After its put together, refrigerate for 4 to 6 hours
    • Slicing: After caramel slice has set, slice into 10 pieces which is a good size if serving for dessert. Alternatively, slicing into 20 pieces makes them more bite sized
    • Ongoing: This raw caramel slice is best stored in an air tight container in the fridge for 7 days. 

    Overall, an easy, indulgent and healthier dessert option if you’re over baked goods, or just fancy trying your hand at making a raw dessert.  Maybe you’ll even prefer making these once you see how easy a dessert can be when you don’t even have to turn your oven on.

    Raw Caramel Slice pieces on table

    Freezing Raw Desserts

    I wouldn't recommend freezing this raw caramel slice as the date caramel is best made fresh and used the recipe or made a day ahead of you using it.

    However my healthy Bliss Ball recipes are great for freezing and defrost well at room temperature, ready to be eaten. This is perfect for big batches where you only want to make enough for the week ahead and want to avoid overindulging.

    Common Questions

    Can I use store bought melted chocolate on top?

    Yes. I would opt for a 70% to 80% dark chocolate, melted on medium heat either in the microwave or over a pot of water on the stove.

    What can I use instead of peanut butter?

    You can use almond butter, cashew nut butter as alternatives to peanut butter, however the flavour of the date caramel may not be as strong.

    More Raw Desserts

    • No Bake Chocolate Tart (Dairy Free)
    • Easy No Bake Ginger Slice
    • Choc Mint Bliss Balls
    • Lemon Cheesecake Bliss Balls
    • My Award Winning No Bake Passionfruit Cheesecake
    raw caramel slice on a blue plate

    Raw Caramel Slice Recipe

    Kim
    This Raw Caramel Slice is a delicious cross between an indulgent dessert and a healthy treat.  Gooey caramel, nutty base, and easy homemade dark chocolate on top all come together in a generous sized bar that contains no refined white or brown sugars and is dairy free. 






    4.80 from 43 votes
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    Prep Time 15 mins
    Cook Time 0 mins
    Fridge Time 4 hrs
    Total Time 4 hrs 15 mins
    Course Dessert
    Cuisine Australian
    Servings 10 slices
    Calories 325 kcal

    Equipment

    • Food Processor

    Ingredients
     

    Base

    • ½ cup Medjool dates - pitted & room temperature
    • 1 cup Roasted almonds
    • 1 ½ tablespoons Coconut oil - melted
    • ¼ teaspoon Sea salt flakes

    Date Caramel

    • 1 cup Medjool dates - pitted
    • ½ cup Pure maple syrup
    • ⅓ cup Sugar free natural peanut butter - crunchy
    • ¼ cup Coconut oil - melted

    Topping

    • ⅔ cup Cocao powder
    • ⅔ cup Coconut oil - melted
    • 2 tablespoons Pure maple syrup

    Instructions
     

    Base

    • Blitz the roasted almonds to a crumb in a food processor, then add the pitted dates, melted coconut oil and sea salt flakes. Blitz until a wet crumb is formed.
    • Line a rectangle loaf tin with baking paper (see note 3 for size). Press the crumb mixture into the base of the tin, using your fingers or the back of a spoon. If crumbs are sticking to your fingers, dampen them with a little water.
    • Set the base in the fridge for 30 minutes.

    Date Caramel

    • In a clean food processor, place all the ingredients for the date caramel and blitz until combined and a thick caramel is formed.
    • Using two dessert spoons, spoon the caramel out over the base, so that it reaches all the sides of the tin, smoothing the top with back of spoon.
    • Set in the fridge for 4 hours

    Chocolate Topping

    • Add the ingredients to a bowl or jug and whisk until all thoroughly combined. Once base and caramel are set (after 4 hours), pour over the chocolate topping. Refrigerate for 1 more hour until set.

    Notes

    1. Storage:  Store slice in the fridge in an air tight container. It will keep for 1 week.
    2. Almonds: If you can’t buy roasted almonds, buy plain almonds, and roast them in the oven for 10 minutes at 180 degrees C, 320 degrees F.
    3. Tin Size:  I used a rectangle loaf tin 10.5 inches by 4.5 inches or in centimeters - 26.5cm by 11.5cm.

    Nutrition

    Calories: 325kcalCarbohydrates: 33gProtein: 7gFat: 20gSaturated Fat: 7gFiber: 6gSugar: 15g

    Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.

    Keyword raw caramel slice
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    ★ Did you make this recipe? Don’t forget to give it a star rating below!

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    Hi there! I’m Kim and I'm passionate about living a life infused with mindfulness, simplicity and self-care. Here I share my recipes, tips, insights and wisdom for eating well, slowing down and reconnecting with the things that matter.

    Reader Interactions

    Comments

    1. Kirsty

      March 18, 2022 at 12:58 pm

      Hello,, can you tell me if the nutritional values noted are per serve or the entire slice?

      Reply
      • Kim

        March 19, 2022 at 10:28 am

        Its per slice.

        Reply
    2. Deborah

      August 15, 2021 at 2:40 pm

      5 stars
      Easy. Yummy and always make a double batch 🙂

      Reply
    3. ingrid

      March 22, 2021 at 6:31 pm

      5 stars
      Thank you for this amazing recipe! It turned out exactly as in the photograph!
      This is a matter of personal choice, next time I will reduce the chocolate layer to a thinner one, as I found the chocolate overpowering the caramel layer. Might also give it a try with raw almonds for the same reason.
      PS. I did replace 2/3 of the maple syrup with honey and it works fine!

      Reply
    4. Sissy

      March 04, 2021 at 1:32 am

      Hi, can I ask what size loaf tin you used for these please? 🙂

      Reply
      • Kim

        March 04, 2021 at 9:12 am

        Hi There, I used a rectangle loaf tin 10.5 inches by 4.5 inches or in centimeters - 26.5cm by 11.5cm. I've added this to the recipe notes section too!

        Reply
        • Sissy

          March 04, 2021 at 8:26 pm

          Amazing thank you!

    5. Klara

      June 26, 2020 at 4:53 pm

      5 stars
      The best raw slice, I always make double batch. I have done base with just raw almonds but roasted almonds make it more lush 🤤

      Reply

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