Dean's Raw Caramel Slice

For those of you that were lucky enough to try Dean's Raw Caramel Slice last week, well here's the recipe!


  • 1/3 cup raw cacao powder

  • 1/4 cup coconut oil

  • 1/2 cup rice malt syrup


  • 3/4 cup almonds

  • 1/3 cup desiccated coconut

  • 6 fresh dates, pitted

  • 1/4 cup coconut oil, melted

Date caramel:

  • 12 fresh dates, pitted

  • 1/3 cup almond butter

  • 2 tablespoons maple syrup

  • 2 teaspoons of vanilla bean paste

  • Pinch of sea salt flakes

To make the base, place the almonds, coconuts, dates and oil in a food processor and process for 1-2 minutes or until the mixture resembles fine breadcrumbs. Press into the base of a 20cm x 20cm lightly greased baking tin lined with non-stick baking paper. Refrigerate until set.

To make the caramel, place dates, butter, maple syrup, vanilla and salt into a food processor and process for 1-2 minutes or until smooth. Spread over base and refrigerate.

Place cacao oil and rice malt syrup in a heatproof bowl over a saucepan of simmering water. Stir for 2-3 minutes or until smooth. Pour cacao mixture over the caramel and refrigerate for two hours or until set. Freeze for 30 minutes and slice into bars and serve.

Makes 10.

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