Raw Caramel Slice Recipe

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.

Course Dessert

Cuisine Australian

Prep Time 15

Cook Time 0

Fridge Time 4

Total Time 4 15

Servings slices

Calories 325kcal

Author Kim

Equipment

Food Processor

Ingredients

Base

½ cup medjool dates (pitted & room temperature)
1 cup roasted almonds
1 ½ tablespoons melted coconut oil
¼ teaspoon sea salt flakes

Date Caramel

1 cup medjool dates (pitted & room temperature)
½ cup maple syrup (sugar free)
⅓ cup peanut butter (crunchy or smooth)
¼ cup melted coconut oil

Topping

⅔ cup cocao powder
⅔ cup melted coconut oil
2 tablespoons maple syrup (sugar free)

Instructions

Base

Blitz 1 cup roasted almonds to a crumb in a food processor, then add ½ cup medjool dates (pitted & room temperature), 1 ½ tablespoons melted coconut oil and ¼ teaspoon 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 1 cup medjool dates (pitted & room temperature), ½ cup maple syrup (sugar free), ⅓ cup peanut butter (crunchy or smooth), ¼ cup melted coconut oil 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 ⅔ cup cocao powder, ⅔ cup melted coconut oil, and 2 tablespoons maple syrup (sugar free) 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

Storage: 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.
Tin Size: I used a rectangle loaf tin 10.5 inches by 4.5 inches or in centimeters - 26.5cm by 11.5cm.

Nutrition