This raw caramel slice is probably the best thing I’ve ever made. It’s ridiculously yummy and is full of nutritious ingredients. My partner is also obsessed with it, even going to the extent of making it for himself, and he’s not a baker/raw food maker so that’s a big deal! This slice is full of real wholefoods that will make your taste buds run wild.
For those who have never tried tahini and maple syrup together you are in for a treat! It is the best and most delicious combination ever! If you need to make a dessert or anything sweet for a party, I couldn’t recommend this enough. It’s gluten, dairy and refined sugar-free. There’s nothing not to love about this!
Ingredients:
Base
½cupmedjool dates, pitted
1.5 cups of seeds (I normally use a 50/50 mix of pumpkin & sunflower seeds)
Caramel
½cuptahini
½cupmaple syrup
¼cupcoconut oil
1tspvanilla essence
Large pinch himalayan salt
Chocolate Topping
3tbspraw cacao
2tbspmaple syrup
½cupcoconut oil
Method:
1
Grease a square or rectangular baking dish with coconut oil.
2
Add pitted dates and seeds in blender or food processor and process together. If it's not becoming sticky add an extra date or two. With a spatula or back of a spoon press mixture this mixture into the baking dish.
3
Add caramel ingredients together in a food processor or blender and blend until well combined. Pour over the biscuit base and set in the freezer for 20 minutes.
4
While the slice is setting, mix all chocolate topping ingredients together in a small pot over medium heat until coconut oil is melted and the ingredients are well combined.
5
Pour chocolate topping over the slice and place back in the freezer to set again (roughly 20-30 minutes).
6
With a warm knife, cut into small squares to serve and enjoy!
1.5 cups of seeds (I normally use a 50/50 mix of pumpkin & sunflower seeds)
Caramel
½cuptahini
½cupmaple syrup
¼cupcoconut oil
1tspvanilla essence
Large pinch himalayan salt
Chocolate Topping
3tbspraw cacao
2tbspmaple syrup
½cupcoconut oil
Directions
1
Grease a square or rectangular baking dish with coconut oil.
2
Add pitted dates and seeds in blender or food processor and process together. If it's not becoming sticky add an extra date or two. With a spatula or back of a spoon press mixture this mixture into the baking dish.
3
Add caramel ingredients together in a food processor or blender and blend until well combined. Pour over the biscuit base and set in the freezer for 20 minutes.
4
While the slice is setting, mix all chocolate topping ingredients together in a small pot over medium heat until coconut oil is melted and the ingredients are well combined.
5
Pour chocolate topping over the slice and place back in the freezer to set again (roughly 20-30 minutes).
6
With a warm knife, cut into small squares to serve and enjoy!
Thank you so much for sharing this Natalie! I have made this 3 times now, my family loves it! Everyone I have offered it to has also asked for the recipe. Delish! Thanks again 🙂
Love this!!!! So easy, so yummy! Just wondered if you had a suggestion for the medjool dates here in NZ. The ones I’ve found I’ve needed at least twice as many, they just don’t seem to be juicy like they used to be!
Hi! I’m Natalie. I teach my clients how to take control of their own health. I help them balance their blood sugar, reduce cravings, lose weight, improve sleep, improve digestive issue, skin issues, increase their energy levels and more. I give them the tools about how to achieve this while educating, motivating and inspiring them to live their best life.
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Thank you so much for sharing this Natalie! I have made this 3 times now, my family loves it! Everyone I have offered it to has also asked for the recipe. Delish! Thanks again 🙂
You’re very welcome Erin! It sure is a delicious family favourite recipe! 🙂
Love this!!!! So easy, so yummy! Just wondered if you had a suggestion for the medjool dates here in NZ. The ones I’ve found I’ve needed at least twice as many, they just don’t seem to be juicy like they used to be!
I just get the standard medjool dates they offer here in New Zealand from the supermarket 🙂
Hi. Is there a certain type of tahini we should use here. Hulled or unhulled?
Hi! Either is fine, I personally use unhulled most of the time.