Free shipping on orders over $70 NZ wide

Raw Caramel Slice

Raw Caramel Slice

June 03, 2018


I realised the other day I didn't have a Caramel Slice recipe on the website (despite making this one numerous times) and in my humble opinion, every good website needs a Caramel Slice recipe ;) I’ve remade this classic decadence using only wholesome and natural ingredients, as I always found the original very sickly sweet. Just me?

With a firm cookie dough base, then there’s a luscious, ooey gooey, golden caramel filling layer (consisting mostly of medjool dates and cashew butter), and to top it off, there’s a rich, smooth, velvety chocolate top, this slice is a total crowd pleaser and meets most common dietary requirements.

People will never suspect this delicious slice is refined sugar-free, dairy-free, grain-free and made with all natural, good-for-you ingredients. It also keeps well in the freezer, so you’ll have something sweet to look forward to for weeks on end. They’re rich and nutrient-dense, so a small slice is all you need to satisfy your sweet cravings (okay, maybe two). So the next time you’re in the mood to indulge, I highly recommend this recipe. I promise you won’t regret it!


Makes: serves 8

Time: make 30 mins plus time to chill (2 hours)




  • 1 cup almond flour
  • 1/2 cup ground flax meal (can use LSA)
  • 1//4 cup desiccated coconut
  • 2 Tbsp almond butter (or any nut butter)
  • 1/3 cup coconut oil
  • 1 Tbsp rice malt syrup (or maple syrup)


  • 10 medjool dates (soaked in boiling water for 5 minutes)
  • 3 Tbsp cashew butter (or tahini)
  • 1/4 cup coconut oil
  • 1/4 tsp sea salt


  • 100g dark chocolate
  • 1 Tbsp coconut cream (optional but makes it extra creamy)


  1. Line a small slice pan or loaf tin with baking paper.
  2. Place dates in boiling water and leave for 5 minutes.
  3. In a food processor, place almond meal, flax meal, coconut, almond butter, coconut oil and rice malt syrup. Pulse to combine.
  4. Press base into the tin and flatten with the back of a spoon (or use your hands).
  5. Clean the food processor base, then add dates, cashew butter, oil and salt and whizz for 2 minutes or until silky smooth.
  6. Spoon caramel onto the base and smooth the top. Place in the freezer for 30 mins.
  7. Over a double boiler (or slowly in the microwave), melt chocolate. Once chocolate is melted, remove from heat and mix through coconut cream until combined.
  8. Smooth chocolate over the caramel layer (which should be hard now) and return to the freezer for 1-2 hours before removing and slicing.

Slice will keep in the fridge for 1 week and in the freezer for 3 months.


Leave a comment

Comments will be approved before showing up.

Also in Recipes

Brocolli Potato Tater Tots
Brocolli Potato Tater Tots

May 03, 2019

Looking for a way to sneak more veg into your kids? Even your grown-up kids?

These are the perfect fit for little fingers are hold together well (despite having no binder!) so there won’t be crumbs all over the house!

Dip them in some tomato sauce, aioli or sweet chilli and watch them eat their veggies!

Read More

Healthy Flapjacks
Healthy Flapjacks

March 10, 2019

This is a delicious recipe to whip up and pop in the lunch box this week.

The same delicious flavour and texture as the original, minus the sugar, butter and flour!

Packed full of fibre and vitamins, it'll be gobbled up in no time.

Read More

Twix Bars
Twix Bars

February 24, 2019

Anyone wanna chocolate bar? A wholefood vegan one I mean ;)

Most definitely still a 'sometimes' food, but these Twix Bars are worth the time investment I promise!

Read More