Raw Salted Caramel Slice


I love making healthier renditions of treats, that otherwise leave you feeling a little bit guilty. This delicious raw caramel slice is gluten-free, dairy-free and refined sugar-free, but still super indulgent and definitely satisfies any sweet cravings! So I hope you love this naughty/healthy treat, as much as my friends and I do.



Taste and adjust as you bake, the base should be only a touch sweet and a little salty too – you want it as a fairly neutral base

  • 1.5 Cups of Oats
  • 1/2 a Cup of mixed seeds
  • 3 Tbsp Honey
  • A generous pinch of salt
  • 2 Tbsp Hot water


  • 250g of Dates
  • 1 kettle of hot water
  • 200ml coconut cream
  • 1 Tbsp of Vanilla
  • 1 pinch of Salt

Chocolate top:

  • 1 slab of Lindt Dark Chocolate (70-80%)
  • 3 Tbsp coconut cream



  1. Toast your oats and seeds in a pan until they’re slightly golden.
  2. Pop the toasted oats and seeds into a blender and blend into a course flour.
  3. To the blender add the salt, honey and hot water and blend until combined.
  4. Press the base mixture into your pan or Tupperware of choice.


  1. Place the pitted dates in a bowl and cover them with boiling water for 20min to soften.
  2. After 20min put the dates, vanilla, salt and coconut cream into the blender and blend until smooth.
  3. Once smooth and blended, pass the mixture through a sieve to remove the fibrous parts of date left behind!
  4. Now pour your salted caramel mixture over the base and place it in the freezer while you prepare the chocolate layer.

Chocolate layer:

  1. Melt your chocolate in the microwave, be very cautious when melting the chocolate because it can burn easily – so rather melt it in 20-30 second blasts (mixing in between).
  2. Once melted add in the coconut cream and combine.
  3. Add the chocolate to the top of the caramel slice and pop it into the freezer to set for about 2 hours!


Topped with some coconut cream and a sprinkle of cocoa!

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