Raw caramel slice

This will be the absolute best raw caramel slice you ever make. It’s quite a unique recipe in that the raw vegan caramel is not your basic date and tahini number, which IMO, never really hits the mark. Instead, it is a blend of creamy macadamias with cashew butter, lemon and maple. The base can double as a bliss ball it’s that good, and the topping is thick and rich like fudge.

I created this recipe shortly after my raw chef training, and nearly a decade later it is still ridiculously good, and still one of the most popular recipes here on the blog.

Each individual layer is delicious on its own, and combined they create something out of this world.

This recipe uses all natural ingredients – without the usual (and highly inflammatory) suspects such as white flour, refined sugar, sweetened condensed milk and vegetable oil. It’s suitable for those with various dietary restrictions (such as gluten free, dairy free).

Despite the more wholesome ingredient list, this is as rich and lush as you can possibly get – so enjoy a smaller serving size as I can tell you, she’s nutrient dense this one!

I looooove this recipe, the best healthy caramel slice recipe I’ve tried!”

– Dearna, via Instagram.

Jump to:

• 💗Why you'll love this recipe
• 🥥Ingredients
• 👩‍🍳Step by step
• 🌟Expert tips
• 🙋‍♀️FAQ's
• 🍒More raw desserts
• 📖Recipe

💗Why you'll love this recipe

Aussies and Kiwi’s this one’s for you – your traditional caramel slice and bakery fave has been given a healthy makeover!

• Rich and delicious – no bake and freezes well
• No refined flour or sugar, sweetened condensed milk or vegetable oil
• Made with wholefood ingredients like dates, nuts, coconut and buckwheat
• Naturally gluten free and 100% plant-based

🥥Ingredients

This raw vegan slice requires some pretty premium ingredients. We all know things like macadamia nuts, 100% pure maple syrup and quality Medjool dates aren’t cheap, however, if it’s something impressive for a special occasion you’re after, this is it.

• Coconut oil: regular or refined
• Whole Medjool dates: they’re big, fat and juicy with a hint of caramel to their taste. You could use regular dates at a pinch, but Medjool are without a doubt going to give you a better end result
• Macadamia nuts: natural, not roasted
• Maple syrup: 100% pure, no added sugar
• Raw buckwheat groats: we’ll be blitzing these quickly to create a rough meal
• Cashew butter: natural, unsalted – though if you can only find salted, omit the extra sea salt in the caramel layer, or add a little and taste test
• Raw cacao powder: has a greater flavonoid content that regular cocoa powder
• Vanilla bean paste (preferred) or extract: adds depth to the caramel
• Desiccated coconut: hot tip – check that it's fresh, stale coconut is the pits
• Lemon juice: strange but true – a key ingredient in the vegan caramel
• Soy lecithin: source an organic brand, the lecithin helps emulsify and thicken the caramel, it’s also rich in choline, a B vitamin required for the synthesis of a neurotransmitter called acetylcholine, important for healthy moods, cognition and memory

A note on the caramel layer: most other recipes use date and tahini, or date and almond butter. These combinations fall short for me, they’re just overpoweringly sweet and lack depth.

For some alchemical reason, macadamias with lemon, sea salt, pure maple syrup, vanilla and creamy cashew butter are bang on. Trust me – you’re going to love it.

👩‍🍳Step by step

We have a few things to prep before we begin.  

First, if you have the time, start by soaking the macadamias in water for a few hours, then drain and pat them dry with a paper towel. This just softens them in advance of blending for a smoother texture. No biggie if you forget.

Next, take a cup of whole, raw buckwheat groats, and whiz in a high speed blender for up to five seconds, to break down into a rough meal/powder, retaining some whole groats for a biscuit-like texture.

Finally, rest the jar of cashew butter in a small saucepan filled with hot or simmering water, to soften for easy blending.

To make the base layer, process the ground buckwheat groats, desiccated coconut and salt until combined. Then, while the motor runs, add the coconut oil and the Medjool dates, one by one.

After a minute or two, the mixture will turn into a dough, see below for the perfect texture.

Press this into the bottom of a lined square cake tin – it doesn’t need to be perfect, rustic looks great when you slice the end product up.

Rinse your food processor and wipe it clean ready for the next part.

To make the vegan caramel layer, blend all ingredients except for the soy lecithin. Take your time – we want a nice smooth consistency. Once done, sprinkle the lecithin granules over the top, and blend again for several more minutes until they’ve completely dissolved and you have a gooey caramel.

Wait! Did you double check your cashew butter? Is it unsalted? If not – you might not need all that additional sea salt. Taste test, add more if needed. 

Pour this over the prepared base mixture, then set in the freezer.

Rinse and wipe clean the food processor for the last step.

To make the chocolate layer, blend all ingredients until combined. It will very quickly come together in a light dough. Have a look at the consistency below – it’s thick and glossy, yet still quite spreadable.

Use a spatula to press this firmly over the set caramel, creating a nice flat surface. Try not to sneak a taste – you’ll need the entire amount to fully cover the surface. Sigh. You ate some, didn’t you?

Freeze then cut into 16 squares with a sharp knife, then cut each of those in half again to get 32 small rectangle shapes. Portion control, friends.

Now tell me, is that not one of the most insane sweet treats you’ve ever laid eyes on?  That rustic edge! Oh my heart.

🌟Expert tips

For the base:

• Don’t over blend the whole buckwheat groats, having some texture in there will give the base a biscuit-like crunch
• Do try and source Medjool dates – if they’re a bit tough, soak dates in a little water then drain and pat dry

For the caramel:

• When making the caramel filling, vanilla paste rather than vanilla extract is my preference – it helps darken the caramel colour, and adds beautiful flecks of vanilla throughout. The extract works absolutely fine if that’s all you can source
• I use a natural, unsalted cashew butter – if it is salted, you might not need the additional salt in the caramel – taste test and see how you go, but err on the side of just a little too salty, as the sweetness of the other layers will perfectly balance it out
• If you do get a bit heavy handed with the salt, no worries, add more lemon juice
• Take your time blending – get it as smooth as you can

For the chocolate topping:

• This will be near impossible to make with hard cashew butter – do soften it up by resting the jar in a saucepan of hot water prior

🙋‍♀️FAQ's

🍒More raw desserts

• Raw Peppermint Slice
• Raw Snickers Cake
• Raw Black Forest Brownie

Enjoyed this recipe? Leave a comment below, better yet - share a snap with me on instagram @ascensionkitchen. If you're after personalised health and nutrition advice, contact my clinic, I'd be happy to work with you.

📖Recipe