Raw Chocolate Caramel Slice

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My World famous Raw Chocolate Caramel Slice. This lush raw dessert has a buckwheat and coconut ‘biscuit’ base, with a caramel filling made from macadamia nuts, cashew, maple and lemon, and a thick and dreamy cashew chocolate fudge icing. All kinds of delicious – plant-based and gluten free.

A stack of homemade vegan caramel slice.

Q. How many Raw Chocolate Caramel Slices can a man eat in one day?

A. 9 (of those I saw, but there could in fact be more).

This is the sister slice to my raw peppermint slice recipe, on special request of my partner. I hands down prefer the dark chocolate and creamy mint-vanilla version, but piggy here prefers this salty, crunchy, caramel rendition. 

Now, your traditional caramel slice is made with less than ideal ingredients – white flour, refined sugar, butter, golden syrup, sweetened condensed milk and cooking chocolate being the usual suspects. As with all my recipes, I have stripped out all the bad guys and chosen entirely plant based, whole food ingredients. The end result is utterly delicious – but incredibly indulgent – so watch those portion sizes!

Must-try world famous Raw Caramel Slice! Gluten free, vegan. Find the recipe here. Click To Tweet

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Raw Chocolate Caramel Slice on a plate with a cup of tea.

Hand holding a piece of Raw Chocolate Caramel Slice

If you make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on Instagram, Facebook or Pinterest to see more of my everyday recipes and wellness tips.

5 from 2 votes
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Raw Chocolate Caramel Slice

My World famous Raw Chocolate Caramel Slice. This lush raw dessert has a buckwheat and coconut ‘biscuit’ base, with a caramel filling made from macadamia nuts, cashew, maple and lemon, with a thick and dreamy chocolate icing. 

Course Dessert, Sweet
Cuisine Gluten free, Raw, Vegan
Keyword Chocolate Caramel Slice
Prep Time 1 hour
Total Time 1 hour
Servings 32 slices
Calories 190 kcal
Author Lauren Glucina

Ingredients

Biscuit layer:

  • 1 cup buckwheat flour* roughly processed
  • ½ cup desiccated coconut
  • 15 Medjool dates
  • 2 tablespoons coconut oil melted
  • ½ teaspoon coarse sea salt

Caramel:

  • 1 heaped cup macadamia nuts soaked in water for at least 3 hours, then drained
  • ½ cup coconut oil melted
  • ¼ cup pure maple syrup
  • ¼ cup raw cashew butter
  • 2 teaspoons vanilla paste
  • 1 tablespoon soy or sunflower lecithin
  • 1 tablespoon lemon juice
  • 1 teaspoon coarse sea salt

Chocolate layer:

  • ½ cup raw cashew butter
  • ½ cup pure maple syrup
  • ½ cup raw cacao powder
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla paste
  • pinch coarse sea salt

Instructions

BISCUIT LAYER:

  1. Blitz the buckwheat flour, coconut and salt in the food processor till the mix is nice and crumbly.
  2. Add the coconut oil, then the Medjool dates, one by one.
  3. You should end up with a doughy texture that will hold together nicely when pressed together.
  4. Line a 9 inch square baking tin with baking paper.
  5. Press the dough evenly into the bottom of the tin.
  6. Freeze to set.
  7. *To make buckwheat flour, simply blend raw (un-toasted) buckwheat groats in a high powered blender. Try not to over blend, so that there are still a few chunks in there. This will give it a nice biscuit texture.

CARAMEL LAYER:

  1. First soften the raw cashew butter by resting the jar in a bath of hot water.
  2. Blend all ingredients except the lecithin till nice and creamy.
  3. Add the lecithin last - to help the mixture emulsify and thicken.

  4. Spread evenly over the biscuit layer and pop in the freezer while you make the topping.
  5. Lick the spatula. This step is compulsory.

CHOCOLATE LAYER:

  1. First, soften the raw cashew butter as before.

  2. Blend everything well till nice and creamy.
  3. Spread the chocolate topping over the caramel layer, which should have hardened a little, and set in the freezer.
  4. Cut the slice into 32 equal rectangles and serve.
  5. Best kept in the fridge or freezer.

Lauren's Notes

  • Soy lecithin should ideally be organic. It is required to help emulsify the ingredients together and help them set. Without it, the caramel filling will become very soft -  and melt on a hot day. If you eat it straight from the freezer it will be fine.
  • Use a raw, natural, unsalted cashew butter - as we're adding sea salt to the recipe.
  • This is an incredibly nutrient dense recipe, so a little truly goes a long way. 
  • Nutrition panel is an estimate only.
Nutrition Facts
Raw Chocolate Caramel Slice
Amount Per Serving
Calories 190 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Sodium 28mg 1%
Total Carbohydrates 19g 6%
Dietary Fiber 2g 8%
Sugars 13g
Protein 3g 6%
Calcium 3%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

Raw Chocolate Caramel Slice

My World famous Raw Chocolate Caramel Slice. This lush raw dessert has a buckwheat and coconut ‘biscuit’ base, with a caramel filling made from macadamia nuts, cashew, maple and lemon, with a thick and dreamy chocolate icing. #vegantreats #vegandesserts #vegansweet #vegandessertideas #rawvegan #caramelslice #dairyfreedesserts #glutenfreedesserts #rawcaramelslice #caramelslicevegan #vegancaramel #healthydessertideas #dessertideas #treatideas #chocolatecaramelslice #unbakeslice #AscensionKitchen // Pin to your own inspiration board //

ABOUT THE AUTHOR

Lauren Glucina is a plant-based whole foods Nutritionist, Naturopath and Medical Herbalist. She is a passionate advocate for food as medicine. Lauren has also formally trained as a Raw Foods Chef and has a soft spot for raw treats. 

Lauren is available for Natural & Nutritional Medicine consultations here.