Raw Salted Caramel Slice

, from Issue #71. March, 2017
Photography by Kelly Gibney.
Raw Salted Caramel Slice

I’ve remade this classic decadence using only wholesome and natural ingredients. This recipe is best made using a high-speed bender or powerful food processor.


½ cup almond meal
¾ cup raw walnut pieces
½ cup dessicated coconut
7 medjool dates, pitted
1 teaspoon vanilla essence
3 tablespoons melted coconut oil
pinch sea salt
Caramel filling
1½ cups dried dates
½ cup almond butter
¼ cup coconut cream
⅓ cup coconut oil
1 teaspoon vanilla paste
pinch sea salt
Chocolate topping
½ cup coconut oil
½ cup raw cacao powder
¼ cup maple syrup


Line a 20cm x 20cm baking tray with plastic wrap.

Base: Add all the ingredients into a high-speed blender (such as a Vitamix) or a powerful food processor. Blitz for 2–3 minutes until relatively even in consistency and it sticks together when pressed between your fingertips.

Press the mixture evenly on to the prepared tray, using your fingers to press and flatten. Place in the freezer.

Caramel filling: Place all ingredients in your blender or food processor. Blitz until very smooth in texture. This will take up to 5 minutes. Scrape the sides of the machine with a spatula as necessary. Pour caramel on to the base. Use a skinny spatula to smooth the surface. Place into freezer to set for 4–6 hours before starting the chocolate layer.

Chocolate topping: Combine all ingredients in a saucepan over a very low heat. Remove from the heat as soon as the coconut oil is liquid and whisk very well. Pour over the chilled slice and return to the freezer for 2 hours to set.

Remove the slice from the freezer and allow to sit for 10 minutes before slicing into bars. The bars must be stored in the freezer in an airtight container and will last for 2 months. Makes 12 pieces