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Chocolate Caramel Slice

Naturopath Lauren Glucina
Finally a healthy chocolate caramel slice made without condensed milk and golden syrup - this raw vegan dessert is gluten, dairy and refined sugar free yet BIG on flavour.
5 from 6 votes
Prep Time 1 hr
Total Time 1 hr
Course Dessert, Sweet
Cuisine Gluten free, Raw, Vegan
Servings 32 slices
Calories 190 kcal


  • Blender
  • Food processor
  • 9 inch square baking tin


Base ingredients:

  • 1 cup buckwheat groats
  • ½ cup desiccated coconut
  • 15 Medjool dates
  • 2 tablespoons coconut oil melted
  • ½ teaspoon coarse sea salt

Caramel ingredients:

  • 1 heaped cup macadamia nuts ideally soaked in water for several hours, then drained and dried
  • ½ cup coconut oil melted
  • ¼ cup pure maple syrup
  • ¼ cup raw cashew butter natural, unsalted
  • 2 teaspoons vanilla paste (ideal) or extract
  • 1 tablespoon soy lecithin granules
  • 1 tablespoon lemon juice
  • 1 teaspoon coarse sea salt see notes

Chocolate layer:

  • ½ cup raw cashew butter natural, unsalted
  • ½ cup pure maple syrup
  • ½ cup raw cacao powder
  • 2 tablespoons coconut oil melted
  • 1 teaspoon vanilla paste (ideal) or extract
  • pinch coarse sea salt



  • If you have time, soak the macadamia nuts in water for several hours, then drain and pat dry. No biggie if you don't, but this helps them blend easier.
  • Take a cup of whole, raw buckwheat groats, and whiz in the blender for up to five seconds, to break down into a rough meal/powder, retaining some whole groats for a biscuit-like texture.
  • Rest the jar of cashew butter in a small saucepan filled with hot or simmering water, to soften for easy blending.

Biscuit base:

  • 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 sticky dough that will hold nicely when pressed together.
  • Line a 9 inch square baking tin with baking paper, and press the dough evenly into the bottom of the tin. Clean the food processor for the next step.

Caramel layer:

  • Blend all ingredients except the lecithin granules till nice and creamy. Take your time, aim for a smooth texture.
  • Sprinkle the lecithin over the top and blend again for several minutes until completely dissolved.
  • Spread evenly over the biscuit layer, set in freezer. Clean the food processor for the next step.

Chocolate topping:

  • Blend until combined, the texture will resemble a light dough or thick truffle.
  • Use a spatula to spread over the firm caramel layer, set in freezer.
  • Cut the slice into 32 equal rectangles and serve.
  • Best kept in the fridge or freezer.



  • If your Medjool dates are dry, hydrate them by soaking in water warm first
  • When making the caramel slice base, don’t over blend the buckwheat groats, having some texture is what gives the base a biscuit-like crunch
  • My preference is to use vanilla paste over extract for the caramel filling. It darkens the colour of the caramel, and adds beautiful flecks of vanilla
  • While this is a salted caramel slice – check the label of your cashew butter – if it is salted, you may not need the additional sea salt in the caramel (I always use natural, unsalted nut butters). Taste test, but err on the side of a tad salty, as the sweetness of the other two layers will perfectly balance it out
  • Heavy handed with the salt? Don’t panic – add a little more lemon juice


Calories: 190kcalCarbohydrates: 19gProtein: 3gFat: 13gSaturated Fat: 6gSodium: 28mgFiber: 2gSugar: 13gCalcium: 30mgIron: 0.7mg
Keyword Chocolate Caramel Slice
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