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This Raw Salted Caramel Slice is a no-bake, paleo, vegan, gluten-free and refined sugar-free recipe that tastes rich and decadent! These slices are made with an almond flour cookie base, date caramel center and a homemade chocolate topping!
There’s something about the combination of sweet and salty that just makes your tastebuds dance. I love adding a good pinch of salt to sweet treats like my Salted Caramel Coconut Bliss Balls, Date Snickers and Salted Almond Butter Fudge for a flavour combination that makes your tastebuds dance.
Why you’ll love this recipe
- These slices are made with healthy unprocessed ingredients and require no baking.
- They can be stored in the freezer for months and eaten directly from the freezer too.
- They taste like the real deal.
What is a raw dessert?
A raw dessert is a dessert that is no-bake, but is also usually made with unprocessed plant-based ingredients like nuts and seeds.
Raw desserts are often sweetened naturally with dried fruits and natural sweeteners like agave and maple syrup.
Ingredients in a raw caramel slice
- Almond flour: This makes the base of the cookie crust. You could also use oat flour if you have that on hand.
- Unsweetened shredded coconut: Used in the base of the crust. Adds some richness and sweetness to it.
- Coconut oil: I recommend refined coconut oil if you don’t want too much coconut flavour in the bars. (refined coconut oil has no flavour.)
- Medjool dates: These are a MUST. Don’t substitute with other dates! Medjool dates have a particularly caramel-like flavour.
- Nut butter: You can use any you like. I love tahini and cashew butter.
- Almond milk: Just a couple spoons to make the caramel.
- Vanilla extract: To flavour the date caramel.
- Fleur de sel: To make it salted caramel! Regular salt works too, but fleur de sel is best.
- Cocoa Powder: This is mixed with coconut oil to make a homemade raw chocolate topping
- Maple syrup: Just a bit, to sweeten the chocolate topping.
How to make this recipe
Mix the almond cookie base ingredients together in a food processor and pulse into it forms a sticky dough. Then, press the dough into an 8×8 inch pan lined with parchment paper.
To make the date caramel, mix the caramel ingredients in the food processor until smooth and creamy. Scrape down the edges of the food processor when needed. Then spread the date caramel on top of the cookie layer.
In a small pot, mix all the chocolate topping ingredients together until smooth. Pour on top of the caramel layer and place the pan in the fridge (or freezer) to set.
Remove and cut into even squares. Store in the fridge or freezer.
Tips for making this recipe perfectly
- The dough should be sticky enough that it sticks together when you press it between your fingers, but it shouldn’t be wet. If your dough doesn’t feel sticky enough, your dates may be a bit dry. Add in a couple more dates and pulse to help it all bind together.
- Make sure to use Medjool dates for the date caramel. Medjool dates are sweet and have a caramel-like flavour.
- If your dates feel very dry, soak them in hot water for 5 minutes then drain and proceed with the recipe. This will help rehydrate the dates so they’ll be sticky.
- You can use any type of nut butter you like in the date caramel. I particularly like tahini, cashew butter or peanut butter.
- These bars can be stored in the freezer and eaten directly from the freezer. Just take one out 5 minutes before you want to eat it and enjoy. They’ll stay well in the freezer for 3 months.
More raw desserts to try
If you tried this Raw Salted Caramel Slice or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Raw Salted Caramel Slice
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 15 bars
- Category: Dessert
- Method: Blend
- Cuisine: American
- Diet: Vegan
Description
This Raw Salted Caramel Slice recipe is a no-bake recipe that is made with natural unprocessed ingredients!
Ingredients
Base
- 1 cup almond flour or blanched almonds
- 1/2 cup unsweetened shredded coconut
- 1/4 cup refined coconut oil
- 4 Medjool dates
Caramel
- 1 1/4 cup Medjool dates
- 1/4 cup nut butter of choice
- 2 tbsp almond milk
- 1 tsp vanilla extract
- 1/4 tsp fleur de sel (can sub table salt)
Chocolate topping
- 1/4 cup coconut oil
- 1/3 cup cocoa powder
- 1/4 tsp vanilla extract
- 2 tbsp maple syrup
Instructions
- Line an 8×8 inch pan with parchment paper. Set aside.
- Add the almond flour, shredded coconut, coconut oil and dates to a food processor until well combined. The mixture should be a bit sticky when you press it between your fingers.
- Spread the mixture evenly into the bottom of the pan and place in the freezer while you prepare the caramel layer.
- In a food processor combine the Medjool dates, nut butter, almond milk, vanilla extract and fleur de sel until smooth and creamy, scraping down the sides of the food processor as needed. Evenly spread the mixture on top of the almond four base. Place the pan back in the freezer for 30 minutes until the caramel sets.
- Melt the coconut oil in a saucepan on low heat. Add the cocoa powder, vanilla extract and maple syrup and mix until combined. Remove from heat and let cool slightly, then pour the chocolate mixture on top of the pan and spread evenly.
- Place the pan in the fridge for at least 2 hours to let the bars set. (or in the freezer for 30 minutes if you can’t wait.)
- Remove and cut into squares. Store leftovers in the fridge or freezer.
Notes
The dough should be sticky enough that it sticks together when you press it between your fingers, but it shouldn’t be wet. If your dough doesn’t feel sticky enough your dates may be a bit dry. Add in a couple more dates and pulse to help it all bind together.
Make sure to use Medjool dates for the date caramel. Medjool dates are sweet and have a caramel-like flavour.
If your dates feel very dry, soak them in hot water for 5 minutes then drain and proceed with the recipe. This will help rehydrate the dates so they’ll be sticky.
You can use any type of nut butter you like in the date caramel. I particularly like tahini, cashew butter or peanut butter.
These bars can be stored in the freezer and eaten directly from the freezer. Just take one out 5 minutes before you want to eat it and enjoy. They’ll stay well in the freezer for 3 months.
Nutrition
- Serving Size: 1 bar
- Calories: 275
- Sugar: 18g
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
Do these really taste like the real thing????
Hi Caroline! I’m not sure what you mean by the “real thing”. These aren’t a healthy copy-cat of another type of recipe, but if you’re asking if they taste like caramel then yes they definitely do! 🙂
Yes that is what I mean!!!!!! Sorry I shud have presiced! Welllllll I made today and they were great!!!! Sooooo yummy and caramelllly yummmmmmmmmmmmmmmmmm ????
Ps I’m 8 and I’m on my mummy’s computer
Hi Caroline 🙂 I’m so happy you enjoyed this recipe! It’s one of my favourites 🙂
These are SO good! Thank you for the recipe! I was wondering if there’s a trick when it comes to cut it into squares, so that the chocolate doesn’t break into pieces?
Thank you
Thanks Geissy! Happy you loved them!
I normally heat up my knife to be very hot then let it sit on top of the choc where I want to cut. It will eventually cut through the choc by meting through if that makes sense. 🙂
Yes! This is great advice. A hot knife will work very well. Also letting the bars thaw slightly so the chocolate so hard!
Better than a regular caramel slice. Delicious!
So happy you love them Carolyn!
Oh em gee… this slice hits right. We used tahini and roasted salted chickpeas for cheeky salty twist 😉
We are big fans of this recipe.
‘I like the sandwich feeling of it’
‘I like gooey centre’
Keen for our afternoon snack tomorrow!
Jess thanks so much.
So happy you loved it Ginger! 🙂
I made this just last night and they are SO GOOD!
For a nut-free recipe use:
– Tahini instead of nut butter
– 120g oat flour (same weight as 1 cup almond flour) – make your own by blending 2 cups of oats before starting the actual recipe.
I also ran out of dates and had to use soaked raisins for part of the caramel and base. It worked, but I would not recommend to do this if you can avoid it, because the raisins didn’t blend up as smoothly.
All in all – a great recipe, would definitely make again, and is healthier than your usual caramel slice.
So happy you enjoyed the recipe Sienna!
This is the holy grail of caramel slices, it is WAY better than the original caramel slice you’d get from a bakery. I have made this for gifts, for events and to keep in the fridge and there is nothing that beats this. Family and friends rave about it, I’ve made so many raw desserts and this tops all of them. Couldn’t recommend a slice more, get onto this, you won’t regret it ? also I use noshu sugar free chocolate chips for the top and my god ? Jess you nailed this recipe!!!
Hi Mel, thank you so much for the kind review! I’m so happy you love the recipe!! 🙂 <3
Yum yum yum love this recipe
Glad you enjoyed Karen!
This is the best raw caramel slice I’ve tried by far. Everyone loves it when I make it. Definitely a favourite! <3
Thanks so much Gracie! So happy you loved it 🙂
Unbelievably, insanely delicious! My entire family went nuts. I reluctantly shared the last slice.
Thanks Rosalyn! haha i dont like to share these either 🙂
Make it! You won’t regret it! So delightful and easy, 5 stars x
Thanks Hannah 🙂 So happy you liked the recipe!