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4.75 from 4 votes

Raw Caramel Slice

A quick and easy raw caramel slice that doesn't contain dates. 
Course: Dessert, Snack
Servings: 16 bars

Ingredients

Base layer:

  • 1 cup almond meal
  • 1 cup shredded coconut
  • 2 tablespoons honey
  • 3 tablespoons cacao powder
  • 1 tablespoon coconut cream
  • pinch of salt

Middle Layer:

  • 6 tablespoons cashew butter
  • 1 tablespoon honey
  • 3 tablespoons maple syrup
  • 4 tablespoons coconut oil liquid
  • 3 tablespoons coconut cream
  • 1 & 1/2 teaspoons vanilla extract

Top Layer:

  • 6 tablespoons cacao powder
  • 4 tablespoons coconut oil melted
  • 2 tablespoons maple syrup
  • coarse sea salt for sprinkling optional

Instructions

  • Line an 8 inch square pan with parchment paper, with an overhang on each side for easy removal. 
    2. Make the base layer: Place all the ingredients for the base layer into the food processor. Blend at high speed until mixture has a fine, sticky crumb. Press mixture firmly into pan using your fingertips and set aside. 
    3. Make the middle layer: Place all the ingredients for the middle layer into the food processor and blend at medium speed until combined. Don't over-mix. Pour mixture over the base layer and place in the refrigerator to set. (30 minutes to 1 hour). 
    4. Make the top layer: In a medium bowl, place the cacao powder, coconut oil and maple syrup and stir with a rubber spatula until combined. Pour the topping over the slice, spreading quickly with the spatula. It will harden quickly as it comes into contact with the chilled slice, so spreading quickly is necessary. Return the slice to the refrigerator to set. Once set, cut into slices, using a sharp knife. 

Notes

  • Store slice in an air-tight container in the refrigerator for up to 7 days. It will not be stable at room temperature. 
  • If you'd like to make this recipe vegan, replace the honey for brown rice syrup (also known as brown malt syrup). 
  • Clean the food processor with a paper towel after making the base layer. This will stop any coconut or other ingredients from getting into your caramel layer. 
  • You can make this recipe vegan by substituting the honey for brown rice syrup.
Recipe inspired by Wholefood Simply