Raw Caramel Slice Bites is one of  the best raw desserts ever. You can’t beat the combo of the coco-nutty base with the gooey caramel and the raw chocolate on top. 

It’s official!!

Raw caramel slice is my favourite dessert ever!! It is one of the very first raw slice recipes that I shared on Becomingness and has always has been at the top of my favourite desserts list!

I have even also made a few variations over the past few years that include caramel in some way or another.

OTHER AWESOME DESSERT RECIPES THAT INVOLVE CARAMEL

Raw Caramel Macadamia Bliss Balls 

Best Ever Raw Caramel Brownie Slice

Raw Chocolate Caramel Macadamia Truffles 

These raw caramel slice bites are just WOW and are gluten free, dairy free and refined sugar free!

I absolutely love the combination of the coco-nutty base with the gooey caramel and the raw chocolate on top.

The reason I made my raw caramel slice into smaller bite size pieces is in response to a question I am asked sometimes about how to cut my raw dessert slices without the chocolate cracking on top.

It does not always happen. But when it does, it can be frustrating. Especially, when you are serving them to guests.

Yep, that has happened to me before.

TIPS ON ENSURING THE CHOCOLATE TOP LAYER DOESN’T CRACK WHEN SLICING

1. Always make sure that the layers are completely frozen before you cut the slice
2. Use a very hot knife to cut the slice.

But…

I have made it even easier now, with these raw caramel slice bites.

It does require a little extra preparation, due to dividing each mixture 24 times (I just use a teaspoon to do that). But, it is really worth it.

Trust me!

Raw Caramel Slice Bites

Yield: Makes 24

Prep Time: 30 minutes

Total Time: 30 minutes

Raw Caramel Slice Bites is the best raw dessert ever. You can't beat the combo of the coco-nutty base with the gooey caramel and the raw chocolate on top.

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Ingredients

Base layer

• 1/2 cup macadamias
• 6 medjool dates, pitted
• 1/4 cup desiccated coconut

Caramel layer

• 1/2 cup macadamias
• 7 medjool dates, pitted
• 1/3 cup pure maple syrup or rice malt syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt

Chocolate layer

• 1/3 cup coconut oil
• 2 tablespoons pure maple syrup or rice malt syrup
• 1/3 cup raw cacao powder

Instructions

1. To make the base layer, add the ingredients to a high speed blender or food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a 24 mini muffin pan (see note below) and press down with the back of a teaspoon. Place it in the freezer.
2. To make the caramel layer, add the ingredients to a high speed blender and process until completely combined and smooth. Spoon the mixture onto the bases and smooth over with the back of a teaspoon (see note below) and place back into the freezer for at least 1 hour to set.
3. To make the chocolate layer, melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the sweetener. Whisk briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the caramel layer and place back into the freezer and let it set completely, approximately 3-4 hours. Once frozen, they are much easier to remove.
4. I keep mine store in the freezer in an air tight container and remove them a few minutes before serving/eating.

Notes

1. I recommend using either a mini silicon muffin tray or cut out little strips of baking paper to use as tabs at the bottom of the regular mini muffin tray, to make it easier to remove them from the muffin tray.
2. Cook time does not include the time it takes for the raw caramel slice bites to freeze — approximately 3-4 hours, depending on the temperature of your freezer.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 152 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 10mg Carbohydrates: 21g Fiber: 2g Sugar: 14g Protein: 1g