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    Home » Recipes » Bars Brownies & Slices » Healthy & Raw Salted Caramel Slice

    Healthy & Raw Salted Caramel Slice

    Published: Jun 19, 2017 · Modified: Oct 2, 2019 by Lucy · This post may contain affiliate links · 17 Comments

    Jump to Recipe

    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. 

    A gold fork and half eaten piece of a slice showing the base, filling and top layer

    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!

    Squares of a slice on a copper wire tray showing the layers of base, filling and topping

    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).

    A piece of slice showing the layers of base, filling and topping, sitting on a copper wire tray

    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!

    A square of a layered slice, base, filling and topping, and sprinkled with sea salt, sitting on a bench with fresh dates alongside

    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'.

    Squares of a layered slice on a copper wire tray with fresh dates alongside

    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!!!

    A gold fork standing up in a three layered square of slice and sprinkled with sea salt

    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?!

    A gold fork resting on a plate with a half eaten piece of a three layered slice and fresh dates

    A piece of half eaten healthy caramel slice made with dates.

    Healthy Vegan Caramel Slice with Dates

    You are going to love this healthy vegan caramel slice, made with whole food ingredients!
    5 from 7 votes
    Print Pin Rate
    Course: Slices
    Cuisine: Healthy Recipes
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 0 minutes
    0 minutes
    Total Time: 20 minutes
    Servings: 16 serves
    Calories: 341kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    For the base

    • ¾ cup (120g) almonds
    • ⅓ cup (25g) desiccated coconut
    • 50 g pitted dates approximately 8 dates
    • ¼ cup (60g) coconut oil melted

    For the filling

    • 1 ½ cups (260g) pitted dates
    • ½ cup (125g) coconut milk
    • ½ cup (120g) coconut oil melted
    • ½ tsp sea salt

    For the topping

    • ⅓ cup (35g) cacao powder
    • ¼ cup (60g) coconut oil melted
    • ½ 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, desiccated 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 for 20 seconds, Speed 8, 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 for 1 minute, Speed 8, 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 for 2 minutes, 50 degrees, Speed 2, 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). 

    Notes

    1. Melted dark chocolate (dairy-free if needed) mixed with a tablespoon of coconut oil can be used in place of the homemade chocolate topping, if preferred.
    2. This slice is not suitable for storing in the fridge, as the caramel filling will remain runny. I recommend keeping it in the freezer and serving it direct from there, so this is not the slice to pack for lunch at work or school. This way, the caramel will not freeze and will stay deliciously soft.
    3. Depending on the type of food processor you use, the base and filling will either be completely smooth, or slightly textured. Either is fine and the result will still be yummy!
    4. Wait until the slice has set to cut it into pieces, or you will end up with an oozy mess!
    5. Storage; This slice is best stored in the freezer so it stays nice and firm. Freezing will keep the caramel filling at the perfect, ready-to-eat consistency. Place the slice (whole or in pieces) in an airtight container and freeze for up to 3 months, if it lasts that long!

    Nutrition

    Calories: 341kcal | Carbohydrates: 31g | Protein: 5g | Fat: 26g | Saturated Fat: 18g | Sodium: 82mg | Potassium: 365mg | Fiber: 6g | Sugar: 22g | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 1.8mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Anne

      May 21, 2021 at 10:40 pm

      5 stars
      Oh it is so rich, you only need a little but very yummy.

      Reply
      • Lucy

        May 24, 2021 at 7:55 am

        Absolutely!!

        Reply
    2. Amelie Llorca

      August 07, 2020 at 4:38 pm

      I used thick raw Honey instead of rice malt worked a treat!

      Reply
      • Lucy

        August 08, 2020 at 8:30 am

        Fantastic!

        Reply
    3. Amelie Llorca

      August 07, 2020 at 4:37 pm

      5 stars
      What a fantastic recipe! I was sceptical at first with all the flavoured coconut ingredient, but it is delicious, hard to stop eating!
      I tried first your caramel slice, and it was a massive success with the family, this one will be just for me! Hopefully!

      Reply
      • Lucy

        August 08, 2020 at 8:30 am

        Oh I'm so thrilled to hear this!

        Reply
    4. Irene Dolan

      May 31, 2020 at 8:52 pm

      5 stars
      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!!

      Reply
      • Lucy

        June 01, 2020 at 7:46 am

        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!

        Reply
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