This healthy raw caramel slice is made with easy to find wholefood ingredients that come together beautifully in three delicious easy to make layers.
Gluten & dairy free - suitable for those with dietary restrictions.
Easy to make - this recipe takes around 20 minutes to make.
Healthy wholefood ingredients - which are easy to find at any supermarket.
Medjool dates – I highly recommend that you use medjool dates in this slice and all my raw slices. They are usually larger & softer than regular dates, which makes them easier to process. You can use regular dates, however you may need to increase the amount that number that you use. I have found that one medjool date equals approximately 1.5 regular dates.
Macadamia nuts – you can substitute the macadamias in this recipe with cashews or even blanched almonds.
Maple syrup – you can substitute with rice malt syrup or even honey.
Tahini – I use hulled tahini as it has a much creamier consistency. Unhulled tahini can have a stronger flavour.
Step 1. Make the base. Add the base ingredients to either a food processor high speed blender and process until the ingredients form a mixture that sticks together when pressed.
Step 2. Spoon mixture into a lined slice tin. Then press down with the back of a spoon.
Step 3. Make the caramel layer. Add caramel ingredients to a food processor or high speed blender and process.
STEP 4. Spoon caramel mixture on top the base layer. Smooth over with the back of a spoon.
STEP 5. Make the chocolate layer. Melt coconut oil in small sauce pan on low heat, whisk in maple syrup, making sure it is well combined. Then add the cacao powder and stir until is well combined. Pour the chocolate layer over the caramel layer and place into the freezer to set.
TIPS & FAQS
To ensure that the chocolate layer does not crack when you cut the caramel slice, use a hot knife. Run the knife under some hot water and dry with a tea towel. But please be careful not to burn yourself!
You can also make the caramel slice into Raw Caramel Slice Bites if you want to avoid the cutting of the slice part. However, it does take a bit longer to make as you need to divide each layer into 24 portions.
If you are finding that the base mixture is sticking to your spoon when pressing it into your lined slice tin, you can dip a clean spoon into some coconut oil which will stop the mixture from sticking and also smooth down the layer.
You may need to add some water to the mixture to help it blend the ingredients. Start with 1 tablespoon of water and add 1 tablespoon a time until you are happy with the consistency of the mixture. To smooth the top of the layer after you have added it to the baking tin, dip a clean spoon in some coconut oil to smooth the layer.
This slice is best kept in an air tight container in your freezer for up to 3 months. The caramel layer will be too soft if you keep this slice stored in your refrigerator.
Looking for other raw dessert slices? Try these:
Lastly, if you make this caramel slice I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
- 10 medjool dates, pits removed
- ½ cup macadamias
- ½ cup dessicated coconut
- 12 medjool dates, pitted
- 1 cup raw macadamias
- ½ cup coconut oil, melted
- ½ cup pure maple syrup
- 2 tablespoons tahini (either hulled or unhulled)
- 2 teaspoons vanilla extract
- Optional - water
- ⅓ cup coconut oil
- 2 tablespoons pure maple syrup (honey would also work)
- ⅓ cup raw cacao powder
- To make the base - add the base 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 lined slice tin - Use a 20x20cm (8x8 inch) tin and press down with the back of a spoon. Place in the freezer while you make the caramel layer.
- To make the caramel layer - add the caramel layer ingredients to a high speed blender or food processor and process until completely combined. You may need to add water to help blend the ingredients. Start with 1 tablespoon and add more if needed.
- Spoon the mixture on top of the base - smooth with the back of a spoon and return it to the freezer to set while you make the chocolate layer..
- To make the chocolate layer - melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the caramel filling and make sure it is evenly spread.
- Set in the freezer - place back into the freezer for a few hours until it has set completely.
- Cutting and storing of the slice - remove from the tin, slice and store in an airtight container in the freezer.
The cook time does not include the time it takes for this raw caramel slice to set in the freezer.
Cutting the slice - Use a hot knife to cut this raw slice to ensure that the chocolate layer does not crack.
Base layer - if the base layer mixture is sticking to your spoon when you are pressing it into a lined slice tin, then use a clean spoon dipped into coconut oil. The mixture won't stick and it will also help to smooth the layer out.
Caramel layer - You can dip a clean spoon in some coconut oil to smooth out the caramel layer.
Storage - Keep in an air tight container in the freezer. It should easily last 1-2 months.
Amount Per Serving: Calories: 280Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 9mgCarbohydrates: 31gFiber: 3gSugar: 25gProtein: 2g
RECIPE UPDATED – This recipe was originally posted on the 7/05/2014.