Raw Caramel Slice

My friend and I made this slice as a “baking” project on a #veganmonday recently and it is soooo yummy. Originally a recipe from the Aussie queen of cooking @donna.hay, we thought it could have done with some more caramel that was also a touch smoother and easier to spread so I’ve made some alterations for next time and they’re reflected here. 😉 Make sure you actually whisk the chocolate topping over the stove. I thought I could just wing it by stirring it together without heat and I was super wrong, it wouldn’t combine properly.

Stats – Approx. cost $20 but most of these ingredients are pantry staples you’ll use again and again. Takes about 20 minutes plus 2 hours setting time. Makes about 16 small squares. And actually has a little bit of protein, iron and calcium!



3/4 cup almonds
1/3 cup desiccated coconut
6 fresh dates, pitted
1/4 cup coconut oil, melted


20 fresh dates, pitted
1 cup almond butter
1/3 cup maple syrup
2 tsp vanilla bean paste or vanilla essence
Pinch sea salt flakes


1/3 cup raw cacao powder
1/4 cup coconut oil, melted
1/2 cup rice malt syrup

Line a 20cm x 20cm square baking tin with baking paper.

To make base, combine all base ingredients and pulse in a food processor until finely crumbled. Pat down in the base of the baking tin and place in the fridge to set.

Wipe out the bowl of the food processor and place the caramel ingredients in. Blend until smooth and sticky. Spread over base and return to the fridge.

In a bowl over a saucepan filled with simmering water, whisk rice malt syrup, coconut oil and cacao together until well-combined and silky. Pour over date caramel and return to the fridge for the final time, to set for 2 hours.

Once set, chop into squares and serve chilled.


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