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.
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!
[bctt tweet="Must-try world famous Raw Caramel Slice! Gluten free, vegan. Find the recipe here."]
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Raw Chocolate Caramel Slice
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:
- Blitz the buckwheat flour, coconut and salt in the food processor till the mix is nice and crumbly.
- Add the coconut oil, then the Medjool dates, one by one.
- You should end up with a doughy texture that will hold together nicely when pressed together.
- Line a 9 inch square baking tin with baking paper.
- Press the dough evenly into the bottom of the tin.
- Freeze to set.
- *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:
- First soften the raw cashew butter by resting the jar in a bath of hot water.
- Blend all ingredients except the lecithin till nice and creamy.
- Add the lecithin last - to help the mixture emulsify and thicken.
- Spread evenly over the biscuit layer and pop in the freezer while you make the topping.
- Lick the spatula. This step is compulsory.
CHOCOLATE LAYER:
- First, soften the raw cashew butter as before.
- Blend everything well till nice and creamy.
- Spread the chocolate topping over the caramel layer, which should have hardened a little, and set in the freezer.
- Cut the slice into 32 equal rectangles and serve.
- Best kept in the fridge or freezer.
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
Helen McKenna
Hi Mary, you could actually work this out yourself, although it would take a bit of Google work, but you seem really keen:))
Barbera van der Wolf
Can I use anything else for the nut butter, because i'm allergic for nuts. Hope to hear from you.
Ascension Kitchen
Hi Barbera, I suggest using a combination of melted coconut butter with sunflower seed butter. However, I haven't tried this myself yet so please note I can't give any guarantees as to what the end result will be! Please let me know how you get on 🙂
Natalie Harper
Followed the recipe except I subbed lecithin for an egg. The course sea salt is waaaaay too strong and I would use this recipe again but with NO salt as it kinda ruined what would've been a delicious dessert.
Ascension Kitchen
Hi Natalie - that's an interesting idea to use egg - I guess a date or two would have worked as well, to make it more sticky - I'm sorry it was too salty for you - the intention was to have a more salted caramel taste, hopefully you can enjoy it again with your own tweaks x
Carley Jeffery
Xantham Gum apparently
Jasmin Swift
My daughter is allergic to Cashews, Peanuts and Pistachios. May I substitute the cashew for almonds?
Mary Crea
I'm actually yet to find a clean eating, raw or healthy caramel slice recipe with nutritional info. I wonder why...?
I know the calories would be high but I'd like the breakdown of all the nutritional info. If they are so healthy for us, why not post they nutritional info to support that claim? I'll just keep searching.
Tamsin Jane Wood
what's a good substitute for Lecithin?
The Ruby Apron
This looks amazing!
Rachel Finn
What is the nutritional information for these?