The most deliciously guilt-free healthy & raw salted caramel slice. Three layers bursting with an oozy caramel filling and topped with sea salt sprinkled chocolate.
I’ve been wanting to make a raw salted caramel slice for ages now… but I always get distracted by other yummy things like my fave classic caramel slice, my no-bake caramello and honeycomb slice and the BEST salted caramel cheesecake slice. They’re kind of my go-to recipes. BUT!!! I am so freaking glad that I eventually got around to making this healthier caramel slice… because OMFG!
First of all, let me start off by saying that when you try this raw salted caramel slice, there is no way you’re going to think that what you’re eating is actually healthy – but it seriously is! It tastes so incredibly decadent, has that same deliciously sweet flavour… but the caramel… the caramel is what makes this such a winner. Think oozy, gooey, creamy caramel with a hint of salt. Yep, it’s pretty much the best thing ever. Trust me, there’s no way you’ll believe that it’s made from dates, coconut oil and coconut milk (with a teensy bit of sea salt).
Ooh and that dark chocolate topping… ahhh!! It’s made from cacao, coconut oil and rice malt syrup and then sprinkled with sea salt. The sea salt really brings out the flavour of the chocolate and the caramel… making it the most insanely delicious raw salted caramel slice in the world!
There’s one main difference between this healthy caramel slice and my good old sugar-laden favourites. You’ll need to store this version in an airtight container in the freezer. I know that sounds a bit odd, but trust me! The slice wont freeze… in fact, the caramel will stay all sorts of deliciously gooey. But if you don’t keep it in the freezer, you’ll have an oozy caramel mess on your hands. And yep, you serve it straight from the freezer (so this isn’t the slice to pack for lunch at work or school). But it’s perfect for when you just want one little piece… especially when those late-night sugar cravings come a-callin’.
Being a total sugar-lover, I can’t believe I’m saying this… but I think this raw salted caramel slice is just as good (if not maybe even better) than my usual caramel slices. Don’t get me wrong, I still love those ones to bits – but there was something about the sweet and salty, creamy and chocolatey taste of this one that I LOVED!!!
But don’t take my word for it. This one is a must-make!!! Try it for yourself and see if you’re a fan of a raw salted caramel slice too?!
Healthy & Raw Salted Caramel Slice
Ingredients
For the base
- 3/4 cup (120g) almonds
- 1/3 cup (25g) desiccated coconut
- 8 pitted dates
- 1/4 cup (60g) coconut oil melted
For the filling
- 1 1/2 cups (260g) pitted dates
- 1/2 cup (125g) coconut milk
- 1/2 cup (120g) coconut oil melted
- 1/2 tsp sea salt
For the topping
- 1/3 cup (35g) cacao powder
- 1/4 cup (60g) coconut oil melted
- 1/2 cup (180g) rice malt syrup
- sea salt for sprinkling
Instructions
Conventional Method
- Grease and line a 20cm X 20cm baking tray with baking paper and set aside.
- To make the base, place the almonds, dedicated coconut, dates and coconut oil into a food processor and process for approximately 2 minutes or until the mixture is fine and crumbly.
- Press the mixture firmly into the prepared tin and place into the freezer.
- To make the salted caramel filling, place the dates, coconut milk, coconut oil and sea salt into the food processor and process for 4 minutes or until smooth and creamy.
- Pour the salted caramel filling over the base and place back into the freezer to set.
- To make the chocolate topping, place the cacao powder, coconut oil and rice malt syrup into a microwave-safe bowl. Heat in the microwave on 50% power, 30 second bursts, until melted.
- Pour the chocolate topping over the slice and place back into the freezer to set.
- Once firm, cut into slices and serve. Keep any remaining slices in an airtight container in the freezer (as the caramel will become too soft if left out).
Thermomix Method
- Grease and line a 20cm X 20cm baking tray with baking paper and set aside.
- To make the base, place the almonds, desiccated coconut, dates and coconut oil into the Thermomix bowl and mix on Speed 8, 20 seconds, or until the mixture is fine and crumbly (scrape down the sides of the bowl partway through).
- Press the mixture firmly into the prepared tin and place into the freezer.
- To make the salted caramel filling, place the dates, coconut milk, coconut oil and sea salt into the Thermomix bowl and mix on Speed 8, 1 minute, or until smooth and creamy (scrape down the sides of the bowl partway through).
- Pour the salted caramel filling over the base and place back into the freezer to set.
- To make the chocolate topping, place the cacao powder, coconut oil and rice malt syrup into the Thermomix bowl and mix on 50 degrees, Speed 2, 2 minutes or until melted.
- Pour the chocolate topping over the slice and place back into the freezer to set.
- Once firm, cut into slices and serve.
- Keep any remaining slices in an airtight container in the freezer (as the caramel will become too soft if left out).
What a delicious and easy recipe! Thank you! I whizzed it up last night and had it this afternoon with a vegan friend of mine. I used maple syrup as I didn’t have rice malt syrup which didn’t work that well- it didn’t seem to freeze so sort of oozed out of the topping but it was delicious nonetheless and the topping still looked chocolatey so no one could tell. Will buy some rice malt syrup for last time. Thank you!!!! Yummo!!
Hi Irene, I’m so glad you liked it!!! Yes rice malt syrup is quite a lot thicker than maple syrup so it will hold together better. Thank you for the lovely feedback!