Vegan Raw Salted Caramel Slice

My love for raw, delicious and nutritious desserts and treats continue.

This new take on my caramel slice came about when my dear colleague, Catherine, had her birthday last week and requested if I could please make one of my raw desserts for our afternoon-tea in the office.

That night I set out to improve and develop my caramel slice and came up with the SALTED caramel slice with quite a few edits to my regular one that just made it so much better – I was really pleased with the outcome of this one :)

The Raw Salted Caramel Slice is all vegan, sugar-free, dairy-free, gluten-free and egg-free and incredibly nutritious and good for you – you won’t believe these words when you bite into it, but please do :)



  • 1 cup raw almonds
  • 1 tbsp raw almond and chia seed butter
  • 1 tsp vanilla bean paste
  • 2 tbsp Almond Breeze Unsweetened Almond Milk
  • 1 tsp Coconut Oil


  • 2 cups medjool dates (soaked, drained)
  • 1 tbsp peanut butter
  • 1 tbsp tahini
  • 1 tsp brown rice malt syrup
  • 1 tsp vanilla bean paste
  • 1/2 tsp (or to taste) Naked Foods Celtic Sea Salt
  • 1 tbsp Almond Breeze Unsweetened Almond Milk

Raw Chocolate:


To make the base: 

  1. Process the raw almonds in a food processors. Transfer to a bowl
  2. Add the almond & chia butter, vanilla, coconut oil and almond milk to the bowl with the processed raw almonds and use your hands to combine this mixture until it sticks together.
  3. Take a medium sized bread-tin and spread with coconut oil in the bottom and on the sides – transfer the almond-mixture base to the tin and press evenly into the bottom of the tin. Set in the freezer.

To make the caramel:

  1. Add the medjool dates, peanut butter, tahini, brown rice malt syrup, vanilla, sea salt and almond milk in a food processor/blender and process until a smooth paste appears.
  2. Take your base-layer from the fridge and spoon the caramel-paste onto the base-layer. Set aside in freezer.

To make the raw chocolate:

  1. Melt the cacao butter at a very, very low heat in a small saucepan. Combine the rest of the ingredients and whisk until everything is combined thoroughly.
  2. Pour over the base & caramel-layer and set aside in the freezer – let it set for at least 4 hours (depending on your freezer) before you enjoy it :) Keep it in the freezer when not being consumed.






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  • I am a lover of your original caramel slice and cannot wait to try this one. Thank you

    is almond and chia seed butter actually a product or did you just add the two together?

  • Just made it – can’t wait to eat it! Good luck on your journey lady – you deserve all the health and happiness in the world.

  • Hi Caroline,

    I have been following you on Instagram and following your blog for over a year now! I love seeing what your up to and all the delicious recipes you create! Just stumbled across this one and Im so pleased to find that I can get all of these products in the UK! Cant wait to make them, bet they are delicious! Thanks for sharing!!

    Love Laura :) xx

  • Hi Caroline,
    I made this last night and just had a piece for lunch (whoops naughty!). Now caramel slice is my biggest weakness and on my healthy eating adventure it is great to come across healthier versions of my fave sweets. This is by far the best raw caramel slice recipe I’ve found. LOVE IT!
    Thanks a bunch and thanks for being such an inspiration :)
    Amy x

  • I made a combination of this and the protein cacao crunch cups and ooooh my god, they are soooo good. I brought some to the office and everybody got addicted! SO YUM!

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