Raw Caramel and Chocolate Slice

20 minutes

24 Squares



Chocolate Base

  • 1 cup raw almonds 
  • 1 cup dried dates 
  • 1 cup shredded coconut 
  • 2 Tbsps cacao powder 
  • 1 Tbsp honey 
  • Pinch of salt

Caramel Topping

  • 2 cups raw cashew nuts (soaked overnight) 
  • 1 cup medjool dates (soaked in boiling water 10 mins) 
  • 3 Tbsps of maple syrup (natural) 
  • 1 tsp vanilla extract 
  • 1 Tbsp cacao (for dusting) 
  • Pinch of salt


To make the base, place the almonds, dates, cacao & salt in the food processor and blitz into a fine crumble.

Add the coconut and blitz again but keeping the coconut a little chunky.

Add the honey and blitz until the mixture is sticky.

Prepare a square or rectangle dish by lining it with baking paper and place the mixture in the dish and press the base down firmly into the bottom of the dish.

Place the base in the fridge to set while you make the topping.

To make the topping cover the pitted medjool dates with boiling water for 10 minutes.

Place the drained raw cashew nuts in the food processor and blitz until you make smooth cashew butter. You will need to scrape the sides down a few times.

Add the drained medjool dates, maple syrup, salt and vanilla extract, blitz in the food processor until very smooth. This could take a while depending on your food processor.

Remove the base from the fridge and spread the topping evenly onto the base.

Place back in the fridge for two hours.

Dust cacao powder onto the slice and cut into bite size pieces.