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raw caramel slice on a blue plate
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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 minutes
Cook Time 0 minutes
Fridge Time 4 hours
Total Time 4 hours 15 minutes
Servings 10 slices
Calories 325kcal
Author Kim

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: 325kcal | Carbohydrates: 33g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Fiber: 6g | Sugar: 15g