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
If you tried this Raw Salted Caramel Slice 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