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