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.
Why Raw Caramel Slice?
- It’s the perfect thing to make on a hot day when you don’t want to fire up the oven
- It has the perfect balance of sweetness, softness and texture as the perfect dessert should
- Its an excellent dessert to make if you suck at baking
- It looks more impressive than it really is – it’s dead easy to make
- It’s great for all you friends and family are intolerant to dairy or are taking a break from dairy
- It contains all natural ingredients, nothing processed and won’t spike your sugar levels
- It keeps in the fridge for a whole week and tastes as good as the day you made it
Would you believe this three layer slice is only 7 ingredients, probably most of which you already have in your pantry!
This is what you need to make a raw caramel slice like this one.
- Coconut Oil
- Medjool Dates
- Sea Salt
- Maple Syrup
- Sugar Free Natural Peanut Butter
- Unsweetened Cocoa Powder
How To Make Date Caramel
First, let me explain what Date Caramel is, if you’re new to it. Date caramel is made with pureed dates, smooth peanut butter, maple syrup and coconut oil. Here’s how to make it:
- Make sure your using Medjool Dates, seeds removed and at room temperature
- Add the dates, peanut butter maple syrup and melted coconut oil to a food processor, and blitz until it forms a sticky caramel
Date caramel is my new best friend, and tastes so much better than that 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.
More Raw Desserts
- No Bake Chocolate Tart (Dairy Free)
- Choc Mint Bliss Balls
- Lemon Cheesecake Bliss Balls
- My Award Winning No Bake Passionfruit Cheesecake
Tips For Making Raw Desserts
- You really need a food processor or high speed blender (like a vitamix). There’re really no getting around this if you’re making raw desserts on a regular basis. It makes them quick and easy to bang out.
- 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.
Storing Raw Desserts
This raw caramel slice is best stored in an air tight container in the fridge for 7 days. After its put together, refrigerate for 4 to 6 hours then slice up into 10 pieces – or smaller if you like. Slicing into 20 makes them more bite sized, instead of dessert sized.
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.
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.
Raw Caramel Slice Recipe
- ½ cup Medjool dates pitted & room temperature
- 1 cup Roasted almonds
- 1 ½ tablespoons Coconut oil melted
- ¼ teaspoon Sea salt flakes
- 1 cup Medjool dates pitted
- ½ cup Pure maple syrup
- 1/3 cup Sugar free natural peanut butter crunchy
- ¼ cup Coconut oil melted
- 2/3 cup Cocao powder
- 2/3 cup Coconut oil melted
- 2 tablespoons Pure maple syrup
- 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. 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.
- 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
- 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.
- Store slice in the fridge in an air tight container. It will keep for 1 week.
- 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.
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