Raw Pistachio Salted Caramel Slice

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Every now and then you need something totally over-the-top decadent, don’t you think? The long weekend was the perfect excuse for this rich Raw Pistachio Salted Caramel Slice. The addition of peanuts lends a bit of a Snickers feel. 

Close up of a piece of Raw Pistachio Salted Caramel Slice drizzled in dark chocolate on a ceramic plate

The long weekend saw me asking myself this: in what ways am I nourishing myself outside the realm of nutritious food? I find it important to check in on myself in this way every so often as I tend to forget to stop and smell the roses.

Can anyone relate? And so, the weekend unfolded in the most pleasant way possible: a lazy sleep in, breakfast AND a massage with my love (so grateful), a scenic drive around the city grooving in the car to soulful music with no particular destination, a clean house, the purchase of a new vanilla candle to light in the mornings while I have my cup of tea (bliss!), and the clearing out of the garage (phew!) – sorting old clothes and shoes in a pile, ready to be taken to the charity shop.

The slowness and the de-cluttering has been so fabulous! It almost feels like a bit of a re-set.

Now, being in the kitchen is also a form of relaxation for me as I love the alchemy involved in pulling new flavours together. So, today’s recipe is a totally indulgent sweet slice that seemed the only logical thing to make over a long weekend.

Raw Pistachio Salted Caramel Slice - find it here! Click To Tweet

Beautiful ceramic spotted plate with half a dozen pieces of vegan salted caramel slice arranged on it

I ended up making a nougat-like base using almond meal, vanilla extract and a little organic rice malt syrup to bind. My answer to the caramel was a lush mixture of sweet Medjool dates with lemon, sea salt, and the key ingredient – pistachio nuts!

A bit of homemade raw chocolate drizzle over the top and they were complete. Mission accomplished.

Raw Pistachio Salted Caramel Slice on a platter served with a cup of herbal tea

Reasons to love them:

  • They’re a whole foods answer to your conventional chocolate/candy bar – which are typically packed full of refined flours, additives, preservatives and other commercial nasties
  • They’re a great source of heart-healthy monounsaturated fats
  • They’re a good source of vitamin B6 from the pistachio nuts (B6 is a nutrient required for the synthesis of neurotransmitters such as serotonin, dopamine and GABA, which help regulate stress and anxiety)
  • They provide potent antioxidants from the raw cacao powder (if using a raw chocolate as your drizzle)
  • The dates provide fibre and some minerals including calcium, magnesium, potassium, iron, zinc, manganese and copper
  • They taste amazing!

Full disclosure: these are a tad messy (when is caramel ever not messy though?), and very rich. I found that a very small serving was enough to satisfy.

Side profile of a piece of Raw Pistachio Salted Caramel Slice on a plate revealing layers of nougat, caramel, peanuts and chocolate drizzle

That’s all friends, I hope you enjoy the recipe!

Raw Pistachio Salted Caramel Slice
Print Recipe
5 from 1 vote

Raw Pistachio Salted Caramel Slice

A totally decadent Raw Pistachio Salted Caramel Slice drizzled with raw chocolate.
To fill an 8inch square baking tin.
Yields 16-32 slices depending on how small you cut them (they are quite rich - I tend to cut into 32).
Prep Time35 mins
Total Time35 mins
Course: Sweet
Cuisine: Plant-based
Servings: 16 large slices
Calories: 365kcal



  • 3 cups almond meal
  • ¼ cup organic rice malt syrup
  • 2 tablespoons coconut oil melted
  • 2 teaspoons vanilla extract
  • Few good pinches of coarse sea salt


  • 2 cups pistachios shelled
  • ¼ cup 100% pure maple syrup
  • 1 tablespoon coconut oil melted
  • 2 teaspoons lemon juice
  • ½ teaspoon coarse sea salt
  • 12 Medjool dates pitted (approx. 180g) – soaked in hot water for 5 mins to soften


  • 1 cup peanuts
  • Extra sea salt
  • Batch of homemade raw chocolate to drizzle or melt down a dark, store bought choc


  • Line an 8inch square cake tin with baking paper.
  • To make the base, pulse all ingredients in a food processor till combined. Press into the cake tin and smooth out the surface. Place in freezer.
  • To make the caramel, blend the pistachios till they become a fine flour or even a butter, then transfer to a food processor. Add all other ingredients including the soaked and drained dates, and pulse till combined.
  • The resulting caramel will be VERY thick. Fantastic. Spread roughly over the base, then place a layer of plastic wrap/baking paper over the top and use your palm to even out the surface. Once done, scatter the peanuts over the top and press into the caramel. Add a few sprinkles of sea salt, then set in the freezer.
  • Once caramel slice has set, remove and cut into small bars. Use a teaspoon to drizzle homemade raw chocolate (or store bought) over the top and serve. Keep in fridge.


  • Estimated nutrition facts are based on 16 large slices, however they are rich and I typically get 32 out of a recipe. I chose 16 as this reflects the photography (much easier to style a slightly larger slice!).


Calories: 365kcal | Carbohydrates: 30g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Sodium: 27mg | Fiber: 6g | Sugar: 19g | Calcium: 9% | Iron: 13%
Nutrition Facts
Raw Pistachio Salted Caramel Slice
Amount Per Serving
Calories 365 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 4g 20%
Sodium 27mg 1%
Total Carbohydrates 30g 10%
Dietary Fiber 6g 24%
Sugars 19g
Protein 10g 20%
Calcium 9%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.


If you make and enjoy this recipe, please leave a rating!
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An indulgent raw pistachio Salted Caramel Slice – with peanuts and a drizzle of dark chocolate. #rawveganslice #saltedcaramelslice #pistachiorecipe #saltedcaramelsliceraw #saltedcaramelslicevegan #saltedcaramelslicepaleo #saltedcaramelslicerecipe #homemadesaltedcaramel #AscensionKitchen  // Pin to your own inspiration board! //


Hi I’m Lauren, practising Naturopath, Medical Herbalist, Nutritionist, and essential oils educator in Auckland, New Zealand. I’m incredibly passionate about food as medicine, and helping people connect with the healing power of Nature. I’ve been sharing my recipes and health articles here since 2012.

BNatMed, AdDip NutMed, BCS, Certified FitGenes Practitioner.