Raw Salted Caramel Slice

5 hours

12 Slice




  • 1/2 cup dried coconut
  • 1/2 cup dried activated almonds
  • 1/3 cup cashews
  • 1/4 cup pitted dates (approx. 5 dates)
  • 1/8 tsp vanilla bean powder
  • pinch sea salt
  • 1 tbsp melted coconut oil


  • 1/2 cup cashews (soaked 2-4 hours)
  • 1 cup pitted medjool dates
  • 1/3 cup melted cold-pressed coconut oil
  • 1/2 cup liquid sweetener
  • 1 tsp vanilla bean powder
  • pinch sea salt

 Chocolate Layer

  • 1/8 cup melted cacao butter
  • 1/4 cup melted coconut oil
  • 1 tbsp liquid sweetener
  • 1/3 cup raw cacao powder
  • 1/2 tsp vanilla bean powder
  • pinch sea salt
  • 2 tsp Maldon salt or salt crystals


A dreamy, sticky, sweet and salty caramel slice that won’t last long in the fridge! Best savoured in small amounts – with all that nutrition and goodness, a little goes a long way.

When it comes to sweetener in this recipe, choose one that works for you; organic maple, raw agave and brown rice syrup all work well here.



To prepare the base, blend the dried coconut into the flour using a food processor and set aside. Blend the almonds and cashews into an almost couscous-like texture, then add dates and blend until well combined and the mixture is slightly sticky. Add the vanilla bean powder, salt and coconut oil, plus the coconut flour you set aside earlier, and pulse a few times until combined. The mixture should hold together well. Add 1-2 teaspoons of water if the mixture is too dry and crumbly.

Line a 17cm x 22cm tin or container with plastic wrap. Press the mixture into the base of the tin evenly and firmly, place in the refrigerator while you are making the rest of the slice.

To prepare the caramel, combine all ingredients in a food processer and blend until smooth and creamy. Pour over the base, cover with wrap and cool down in the fridge for about 2 hours or until firm.

To prepare the chocolate, melt the cacao butter and coconut oil by placing them in a bowl set over another bowl or pot with boiling water in it. Once melted, add your liquid sweetener and the cacao powder, vanilla bean powder and sea salt. Keep the bowl over the hot water and stir gently until the mixture is well combined (at least 10 minutes). You want the temperature to stay around 41°C to ensure a smooth, consistent chocolate that doesn't separate.

Pour chocolate over the caramel layer, spreading well. Allow to set in the fridge for 5 minutes, then sprinkle the salt crystals once the chocolate is partially set (so the salt sticks to the chocolate but doesn’t dissolve into it). Cover with plastic food wrap and allow to set in the fridge for at least 4 hours before serving.

Before cutting, leave out of the fridge for 5 minutes and prepare a hot knife* – this will help the chocolate soften a bit and won't crack when cutting. Cut into 12 pieces. This slice will keep in the fridge for several weeks, or until gone…

*A hot knife is when you have heated the metal of the knife in hot water and then dried it.