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Raw Caramel Slice

A decadent raw & vegan version of the classic caramel slice.
5 from 2 votes
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Course: Dessert
Prep Time: 2 hours 35 minutes
Cook Time: 3 minutes
Total Time: 2 hours 38 minutes
Servings: 10 bars
Author: Donna Hay


  • For the base:
  • ¾ cup 120g almonds
  • cup 25g dessicated coconut
  • 6 fresh dates pitted
  • ¼ cup 60g coconut oil, melted
  • For the caramel filling:
  • 12 fresh dates pitted
  • cup 95g almond butter
  • 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla bean paste
  • pinch sea salt flakes
  • For the ganache:
  • cup 35g raw cacao powder
  • ¼ cup 60ml coconut oil, melted
  • ½ cup 180g rice malt syrup


  • Lightly grease a 20cm (8-inch) square pan and line with baking paper, leaving an overhang on the sides (helps to remove the slice from the pan later). Set aside.
  • For the base: Place all ingredients for the base in a food processor and process for 1-2 minutes, or until the mixture resembles fine breadcrumbs. Press the base mixture into the prepared pan. Refrigerate as you prepare the filling.
  • For the caramel filling: Place all ingredients for the filling in the food processor (you don't have to wash it after preparing the base, just wipe it out) and process for 1-2 minutes or until smooth. It will be quite thick. Spread over the base and return the pan to the refrigerator as you prepare the ganache.
  • For the ganache: Place all ingredients for the ganache in a heatproof bowl over a saucepan of simmering water and whisk for 2-3 minutes or until all ingredients are incorporated and smooth. Pour mixture over the caramel filling and refrigerate for 2 hours or until set.
  • Freeze for 30 minutes before slicing into 4cm x 10cm bars.
  • Serve chilled. Store leftovers in the refrigerator; can be stored frozen as well. If frozen, allow to set at room temperature (about 10 minutes) to soften a bit.