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Treat yourself to this raw caramel slice that's free of dairy, gluten and refined sugar!

by , 30 December 2016
Treat yourself to this raw caramel slice that's free of dairy, gluten and refined sugar!
Guilty pleasures? Everyone's got them. If you say you don't, you're liar. If your top guilty pleasure is a dreamy, delicious dessert, you've come to the right place... although, you won't feel guilty sinking your teeth into this raw caramel slice that contains absolutely n dairy, gluten or refined sugar!

Wait... a caramel slice that isn't chock-full of nasty ingredient? That's correct - ready yourself for a totally healthy take on this irresistible sweet treat made with some of Mother Nature's finest ingredients. And, of course, a lot of love.

Dairy-, gluten- and sugar-free raw caramel slice recipe

Ingredients for the base:
  • 1 cup dates
  • ½ cup almonds
  • 1 tsp coconut oil 
Ingredients for the caramel:
  • 1 cup dates
  • ½ cup coconut oil
  • 1 ½ tbsp unhulled tahini
  • ¼ – ½ cup pure organic maple syrup (adjust this amount to your own sweetness liking)
  • 1 cup raw cashews (covered and soaked in water for an hour and then rinsed)
  • ⅓ cup water
Ingredients for the top chocolate layer:
  • ¼ cup coconut oil
  • ¼ cup pure maple syrup
  • ¼ cup raw cacao powder


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Method for the base:
  1. Pulse dates, almonds & coconut oil in a food processor until it resembles fine crumbs and sticks together when pressed. Pour mixture into a slice tin lined with non-toxic greaseproof paper and press it down to form the base. Place it in the freezer.
Method for the caramel:
  1. Put dates, coconut oil, tahini, maple syrup, cashews and water into a blender and pulse until completely combined and smooth (you may need a little extra water to help blend it but try and keep it to a minimum). Pour caramel mixture on top of the base and return it to the freezer to set.
Method for the top chocolate layer:
  1. Add the coconut oil, maple syrup and cacao to a small saucepan on really low heat and stir until it is combined and resembles chocolate sauce (this should only take a couple of minutes). Spread the chocolate sauce on top of the caramel filling – Make sure the caramel is set before you do this step! Pop it back into the freezer for an hour and then remove it from the tin, slice it up and store it in an airtight container in the fridge.
Tip: Remove the caramel slice from the tin and cut it as soon as you take it out of the freezer.

Recipe source: www.foodmatters.com

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