Raw salted caramel slice. No-bake, paleo, vegan, gluten-free, refined sugar-free, yet DELISH! Trust me, they’re almond too good to be true. (*almost*)
So I’m one of those types of people who ALWAYS craves something sweet after I eat a meal. It doesn’t matter if it’s breakfast, lunch or dinner…give me all the sweets!
So I made this raw salted caramel slice as a little apres dinner treat. And let me tell you, what a treat these slices are! I’m talking almond crust meets date caramel meets smooth chocolatey topping.
Not to mention that caramel is a salted caramel, one of my absolute favourite sweets! Some other salted caramel favourite treats of mine include these raw salted caramel brownies and these salted caramel coconut bliss balls, but for now, all I’m thinking of is biting into a raw salted caramel slice.
One thing I love about this recipe is it’s one of those throw everything into the food processor type of recipes. Plus we all love a good dessert that we don’t have to turn on the oven for!
Why you’ll love this recipe
- These bars are completely no bake, so no need to turn on the oven!
- They are grain-free and can be easily made paleo friendly.
- These bars store well in the freezer and are perfect to keep on hand whenever you need a little treat!
A few notes on the recipe
these raw salted caramels slice starts by blending together the almond crust layer in the food processor until it forms a sticky dough.
- The dough should be sticky enough that it sticks together when you press it between your fingers, but it shouldn’t be wet. If your dough doesn’t feel sticky enough, add in a couple more dates to help it all bind together.
- Next comes the date caramel. This is essentially made by blending dates and nut butter together. You can use any kind of nut butter you like. For this recipe, I used peanut butter, but I’ve also made this caramel with almond butter and cashew butter…both were delicious!
- The chocolate topping is the only part of this recipe that isn’t made in the food processor but can be made in either a pot on the stove or by just using your microwave. Basically, all you gotta do is melt some coconut oil and mix in the cocoa powder, maple syrup and vanilla extract until you have a smooth and creamy melted chocolate crust.
- I don’t add too much maple syrup to the chocolate layer since I find the slices sweet enough with the date caramel, but if you prefer a sweeter chocolate you can just add some more maple syrup.
- One important thing to note is to use Medjool dates for this recipe instead of regular dates! Medjool dates are big and sticky and have a particular caramel flavour. If your dates don’t feel very sticky, make sure to soak them in hot water for 2-3 minutes, drain and then proceed with the recipe. This will help add some moisture to your dates and help everything stick together.
This raw salted caramel slice is:
- Vegan & gluten-free
- refined-sugar free
- Healthy and delicious
Once cut, store the slices in your fridge or freezer until you’re ready to eat them!
If you tried these raw salted caramel slices or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
You won’t believe that these bars are 100% raw, vegan, gluten-free and refined sugar-free!
- 1 cup almond flour or blanched almonds
- 1/2 cup unsweetened shredded coconut
- 1/4 cup refined coconut oil
- 4 Medjool dates
- 1 1/4 cup Medjool dates
- 1/4 cup nut butter of choice (I used peanut butter)
- 2 tbsp almond milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- Line an 8×8 inch pan with parchment paper. Set aside.
- Add the almond flour, shredded coconut, coconut oil and dates to a food processor until well combined. The mixture should be a bit sticky when you press it between your fingers.
- Spread the mixture evenly into the bottom of the pan and place in the freezer while you prepare the caramel layer.
- In a food processor combine the Medjool dates, nut butter, almond milk, vanilla extract and salt until smooth and creamy. Evenly spread the mixture on top the base of the pan. Place the pan back in the freezer for 30 minutes until the caramel sets.
- Melt the coconut oil in a saucepan on low heat. Add the cocoa powder, vanilla extract and maple syrup and mix until combined. Remove from heat and let cool slightly.
- Pour the chocolate mixture on top of the pan and spread evenly.
- Place the pan in the fridge for 2 hours to let the bars set.
- Cut into squares and serve.
Make sure to use Medjool dates, not regular dates for this recipe. Medjool dates are larger, stickier and have a caramel-like flavour which is essential for the filling.
If your Medjool dates are fresh, they should be really sticky. If they are not, soak them in warm water for 2-3 minutes, then drain.
Store these bars in the fridge.
If you want a really clean cut on your bars, pop them in the freezer for an hour before slicing.
- Serving Size: 1 slice
- Calories: 322
- Sugar: 24g
- Fat: 21g
- Saturated Fat: 13g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
Keywords: raw caramel slice, no bake caramel slice, vegan caramel bars
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