Description
This raw caramel slice recipe is a rich, no bake dessert made with a nutty almond base, a smooth date caramel center, and a glossy chocolate topping. It feels indulgent while relying on simple, wholesome ingredients and no refined sugar. Perfect for make ahead snacks, entertaining, or a naturally sweet treat straight from the fridge.
Ingredients
Base layer
½ cup Medjool dates, pitted and soft
1 cup roasted almonds, finely processed
1½ tablespoons coconut oil, melted
¼ teaspoon flaky sea salt
Date caramel layer
1 cup Medjool dates, pitted and soft
½ cup sugar free maple syrup
⅓ cup peanut butter
¼ cup coconut oil, gently melted
Chocolate topping
⅔ cup cocoa powder, sifted
⅔ cup coconut oil, melted and cooled slightly
2 tablespoons sugar free maple syrup
Instructions
Add the roasted almonds to a food processor and pulse until they resemble a coarse, crumbly meal.
Add the Medjool dates, melted coconut oil, and sea salt, then process until the mixture becomes sticky and holds together when pressed.
Line a rectangular tin with baking paper and firmly press the base mixture evenly into the bottom, making sure the corners are compact.
Place the base in the refrigerator to chill while preparing the caramel layer.
Clean the food processor and add the dates, maple syrup, peanut butter, and coconut oil for the caramel.
Blend until smooth, thick, glossy, and spreadable, scraping down the sides as needed.
Remove the base from the refrigerator and gently spread the caramel evenly over the top.
Return the tin to the refrigerator and allow the caramel layer to set completely.
Combine cocoa powder, coconut oil, and maple syrup in a bowl and whisk until smooth and glossy.
Allow the chocolate mixture to cool slightly, then pour it evenly over the caramel layer.
Refrigerate until the chocolate topping is fully set.
Lift the slice from the tin using the baking paper and cut into bars or squares with a sharp knife.
Notes
Use soft Medjool dates for the smoothest caramel texture. If dates are dry, soak briefly in warm water and drain well before blending.
Do not over process the almonds or they may turn into nut butter, which affects the base texture.
Allow each layer to fully set before adding the next to keep clean, defined layers.
Let the slice sit at room temperature briefly before cutting to prevent the chocolate from cracking.
Coconut oil is essential for setting, so measure accurately for best results.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Healthy