Raw Caramel Slice


Raw caramel slice has been around for a while now, but still a favourite in my household. It’s great for summer treats when you don’t feel like having the oven on and want to whip a sweet treat up in minutes. This recipe may look complex but it’s a matter of blending the first then second layer ingredients, freezing then melting chocolate over the top! So simple and rich in whole foods. Remember most raw slice recipes are quite energy dense, so you’ll find a little goes a long way!

This recipe is gluten free, dairy free and vegan. Enjoy!



  • 200grams almonds

  • 50grams pepitas

  • 4 medjool dates, pitted

  • 1 Tbs water

  • 1 Tbs cacao

  • 2 Tbs coconut oil


  • 1/4 cup peanut butter

  • 1/4 cup pure maple syrup

  • 1/4 cup tahini

  • 2 Tbs coconut oil

  • 1 tsp pure vanilla extract

  • pinch salt


  • 60grams dairy free 70% dark chocolate (I use Green and Blacks)


  1. Blend the nuts and seeds to a crumb then add remaining base ingredients and blitz until well combined and sticky. Press into a lined square container and set aside.

  2. Blend all caramel ingredients together then pour over the base layer and place in freezer to set for 10 minutes.

  3. While in the freezer, melt chocolate topping in a saucepan over medium heat. Pour over caramel topping and return to freezer to set (approx. 10 mins).

  4. Remove from freezer and cut into small squares (these are energy dense, so a little goes a long way). Store in an airtight container in the freezer.


*You can store these in the fridge, but they hold their shape better when kept in the freezer.

* You can substitute peanut butter for almond butter