This Raw Salted Caramel Slice is a no-bake, paleo, vegan, gluten-free and refined sugar-free recipe that tastes rich and decadent! These slices are made with an almond flour cookie base, date caramel center and a homemade chocolate topping!
There’s something about the combination of sweet and salty that just makes your tastebuds dance. I love adding a good pinch of salt to sweet treats like my Salted Caramel Coconut Bliss Balls and Salted Almond Butter Fudge for a flavour combination that makes your tastebuds dance.
Why you’ll love this recipe
- These slices are made with healthy unprocessed ingredients and require no baking.
- They can be stored in the freezer for months and eaten directly from the freezer too.
- They taste like the real deal.
What is a raw dessert?
A raw dessert is a dessert that is no-bake, but is also usually made with unprocessed plant-based ingredients like nuts and seeds.
Raw desserts are often sweetened naturally with dried fruits and natural sweeteners like agave and maple syrup.
Ingredients in a raw caramel slice
- Almond flour: This makes the base of the cookie crust. You could also use oat flour if you have that on hand.
- Unsweetened shredded coconut: Used in the base of the crust. Adds some richness and sweetness to it.
- Coconut oil: I recommend refined coconut oil if you don’t want too much coconut flavour in the bars. (refined coconut oil has no flavour.)
- Medjool dates: These are a MUST. Don’t substitute with other dates! Medjool dates have a particularly caramel-like flavour.
- Nut butter: You can use any you like. I love tahini and cashew butter.
- Almond milk: Just a couple spoons to make the caramel.
- Vanilla extract: To flavour the date caramel.
- Fleur de sel: To make it salted caramel! Regular salt works too, but fleur de sel is best.
- Cocoa Powder: This is mixed with coconut oil to make a homemade raw chocolate topping
- Maple syrup: Just a bit, to sweeten the chocolate topping.
How to make this recipe
Mix the almond cookie base ingredients together in a food processor and pulse into it forms a sticky dough. Then, press the dough into an 8×8 inch pan lined with parchment paper.
To make the date caramel, mix the caramel ingredients in the food processor until smooth and creamy. Scrape down the edges of the food processor when needed. Then spread the date caramel on top of the cookie layer.
In a small pot, mix all the chocolate topping ingredients together until smooth. Pour on top of the caramel layer and place the pan in the fridge (or freezer) to set.
Remove and cut into even squares. Store in the fridge or freezer.
Tips for making this recipe perfectly
- 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, your dates may be a bit dry. Add in a couple more dates and pulse to help it all bind together.
- Make sure to use Medjool dates for the date caramel. Medjool dates are sweet and have a caramel-like flavour.
- If your dates feel very dry, soak them in hot water for 5 minutes then drain and proceed with the recipe. This will help rehydrate the dates so they’ll be sticky.
- You can use any type of nut butter you like in the date caramel. I particularly like tahini, cashew butter or peanut butter.
- These bars can be stored in the freezer and eaten directly from the freezer. Just take one out 5 minutes before you want to eat it and enjoy. They’ll stay well in the freezer for 3 months.
More raw desserts to try
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This Raw Salted Caramel Slice recipe is a no-bake recipe that is made with natural unprocessed ingredients!
- 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
- 2 tbsp almond milk
- 1 tsp vanilla extract
- 1/4 tsp fleur de sel (can sub table 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 fleur de sel until smooth and creamy, scraping down the sides of the food processor as needed. Evenly spread the mixture on top of the almond four base. 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, then pour the chocolate mixture on top of the pan and spread evenly.
- Place the pan in the fridge for at least 2 hours to let the bars set. (or in the freezer for 30 minutes if you can’t wait.)
- Remove and cut into squares. Store leftovers in the fridge or freezer.
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 your dates may be a bit dry. Add in a couple more dates and pulse to help it all bind together.
Make sure to use Medjool dates for the date caramel. Medjool dates are sweet and have a caramel-like flavour.
If your dates feel very dry, soak them in hot water for 5 minutes then drain and proceed with the recipe. This will help rehydrate the dates so they’ll be sticky.
You can use any type of nut butter you like in the date caramel. I particularly like tahini, cashew butter or peanut butter.
These bars can be stored in the freezer and eaten directly from the freezer. Just take one out 5 minutes before you want to eat it and enjoy. They’ll stay well in the freezer for 3 months.
- Serving Size: 1 bar
- Calories: 275
- Sugar: 18g
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
Keywords: raw dessert recipe, vegan caramel bar, raw vegan dessert
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