Raw Vegan Caramel Slice // FOOD

slice2 I had a different post planned for today but then sometimes things like this happen and nothing else in the world matters. Caramel slice. Raw. Vegan. Salty. Do I have your attention? When I make something that’s healthy and my dad likes it, I know I’m onto a winner. Since the age of 9, my cooking style has very much been “throw things together and hope for the best”. I’m not one to use recipes, and when I do use them (much to the angst of my boyfriend) I don’t particularly follow them. Most of the time my creations work. A lot of the time they don’t. I recently had another urge to throw things in a blender and hope it turned out edible, and much to my absolute happiness – it did! More than edible, it was DELICIOUS. I was craving something sweet but I’ve been eating really well recently and wanted to keep it up. And thus, my raw vegan caramel slice was born. (P.S. – I feel like as much of a wanker saying #rawvegan as I look, don’t worry) slice1 This slice literally couldn’t be any easier. Chuck the base ingredients in a food processor until they form a lump. Press said lump into slice tin. Make raw chocolate (easier than it sounds) and pour over the top. Freeze. Eat. I wanted to give it a peanut buttery flavour, but due to my nephew’s peanut allergy (and the fact that I knew my sister would want to eat some), I added tahini instead. This worked super well, making it taste peanut buttery and add to the caramel flavour. slice4 slice6



  • 1½ cup desiccated coconut
  • 1½ cup whole raw almonds
  • 10 medjool dates, pits removed and soaked in warm water
  • 2 tbsp unhulled tahini (use hulled if you prefer a milder taste)
  • Generous pinch salt


  • 1/3 cup coconut oil
  • 1/2 cup raw cacao
  • 1 tbsp rice malt syrup (adjust for personal tastes)


  • Place almonds and coconut into food processor. Blitz until they make a fine crumb, then remove and set aside
  • Add drained dates and tahini into food processor. Blend into a smooth paste, adding water (1-2 tbsp at a time) as required.
  • Combine the almond/coconut mixture and salt in with the date caramel and blitz until it has formed a doughy consistency. You might need to add small amounts of water. It should form a ball of dough and be slightly sticky but not overly. It shouldn’t stick to your hands when you press on it
  • Line a 20x20cm slice tin with baking paper and flatten the base into the tin. Place in freezer while making the chocolate topping
  • Make raw chocolate by gently heating coconut oil and rice malt syrup in a bain-marie of hot water until melted. Whisk in cacao powder so there are no lumps, and adjust sweetness by adding more syrup if necessary
  • Remove slice from freezer and pour over chocolate. Return to freezer
  • Allow to set in freezer for 1-2 hours or until firm. Cut into small squares and store in airtight container in the freezer.


Let me know if you decide to make this! I’d love to know how you get on/if you like it! It’s super yum and a really nice treat to have with a cup of tea 🙂



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