Raw, date free, salted caramel slice!
At last, at last it’s here at last!
I could not be more excited to share this recipe with you today.
It’s one that I’ve been working on for weeks I tell you, WEEKS!
I’m not exactly sure who/what/where or how I got the idea to make a date free salted caramel slice but, I somehow I got it and couldn’t for the life of me seem to shake it so, date free salted caramel slice had to be made.
It took a few attempts to get it just how I wanted I’m happy to say that I got there in the end!
Subtly sweet, silky smooth, lightly salted caramel sits on a deliciously nutty, cinnamon spiked base and finished with a decadent and rich, cool, crisp, dark chocolate coating . . .
You guys, this slice . . . so insanely delicious that simply saying it’s delicious doesn’t even come close to doing it the justice it deserves.
And oh my word, talk about quick and easy to make!
🌟Toast 🌟 Blend 🌟 Press 🌟 Blend 🌟 Pour 🌟 Melt 🌟 Chill 🌟 Devour!
Honestly, the hardest part about making this slice is waiting for it to chill/set – believe me when I say the struggle is real but also, 100% worth it!
Now, I know, I know I’ve said this is a raw caramel slice and then I’m going to go ahead and tell you to roast/toast your cashews and almonds before making your base but, that step is totally optional although I do highly recommend it. Toasting your nuts before making the base makes it next level delicious. Yes, it will take an extra 5-10 mins but, if you ask me, it’s 100% worth it!
Honestly you guys, I’m not sure what more there is to tell you . . .
Quick and easy, secretly healthy, salted caramel slice that comes together in a matter minutes, is made with no refined flours or sugars, using just a handful of ingredients that I bet you have on hand already, is gluten free, dairy free, refined sugar free, vegan, low carb, keto & paleo friendly and tastes like an absolute dream . . .
And just look at it!
Those layers . . .
That filling . . .
That chocolate topping . . . Those flakes of sea salt . . .
Subtly sweet, silky smooth, lightly salted caramel sits on a deliciously nutty, cinnamon spiked base, finished with a deliciously indulgent, decadent, rich, cool, crisp, dark chocolate coating . . .
So. Much, YESSSSSS.
Make it. Eat it. Love, love, love it.
Raw {Date Free} Salted Caramel Slice
- Prep Time: 40 mins
- Difficulty: Easy
- Ingredients
- For the base –
- 1/4 cup of raw almonds
- 1/4 cup of raw cashews
- 1 Tablespoon of hemp seeds – optional
- 1 teaspoon of vanilla
- 1 tsp of water
- 1 pinch of cinnamon – measure with your heart
- 1 pinch of salt
- For the filling –
- 1/2 cup of almond butter
- 2 Tablespoons of coconut oil
- 1 Tablespoon of maple syrup – I use sugar free/monk fruit maple
- 1 Tablespoon of vanilla
- 1/4 teaspoon of flaky sea salt – omit if using salted almond butter
- Optional add-ins ;
- 1 teaspoon of maca – an extra touch of sweetness and its great for energy & hormone balance
- 1-2 scoops (Tablespoons) of unflavoured collagen = for an extra boost of protein and is great for hair, skin, nails & gut health – omit if vegan & use marine collagen if pescatarian
- For the topping –
- 1/4 cup of dark chocolate
- 1 Tablespoon of coconut oil – optional
- 1/4-1/2 tsp instant espresso – optional
- Flaky sea salt
- Instruction
- Optional – lightly toast cashews and almonds – either on a lined baking tray at 175’C/350’F for 5-10 mins or just throw them into a dry fry-pan/skillet (make sure you toss them around occasionally so they don’t catch and burn on one side) until lightly golden and deliciously fragrant.
- Place almonds and cashews into your food processor or blender and process until they break down into a fine, sandy-looking crumb
- Add hemp seeds, if using, along with your vanilla, water, cinnamon and salt and process again until a sticky “dough” forms
- Press base mixture into a lined loaf pan then pop it into the freezer while you make your filling
Note – I have a little 13x8cm pan and it was the perfect size) – or, if you don’t want to have to bother with cutting your slice you could just spoon it into little chocolate moulds or even line a mini muffin tin with paper cupcake cakes – either will work just fine - Place all filling ingredients into your food processor /blender and process until deliciously creamy and well combined
- Spoon/pour/spread salted caramel filling onto your base and pop it back into the freezer to set while you make your dark and delicious chocolate topping
- Melt chocolate and coconut oil by your preferred method – I like to do mine over the stove, double broiler style but the microwave works fine too #youdoyou
- Once your chocolate topping is melted, pour over salted caramel/base, sprinkle with sea salt and return the the freezer for 20-30 minutes to set.
- Slice – Devour – Enjoy xo
Note – this slice definitely needs to be kept refrigerated (I like to keep and eat mine straight from the freezer) but it will keep well refrigerated for 7-10 days , although I highly doubt it will last that long. It can be frozen for a good 3-6 months.
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Question of the day –
What snacks are you loving lately?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your salted caramel slice (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to 🙂
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These slices look heavenly! And love how there’s hardly any added sugar too 🙂
Thank you so much, it’s sooooo good!
These look so delicious and I love how easy they are to make – such a chocolatey wonderful treat!
Thank you so much, they really are so delicious and soooo easy! The perfect treat 🙂
Just wondering the carb count for this recipe.. how many carbs would be in each pieces. They look amazing!!
Thank you so much, they really are delicious!
I don’t actually have the exact carb count but you would be able to get it using an app like my fitness pal – either enter your ingredients manually or just import/upload the recipe.
The carb count would be very low as it’s mostly nuts and nut butter 🙂
tastes amazing but it made a stupidly small amount. maybe i did something wrong as i got about 3 pieces out of the recipe.
Glad you enjoyed it, sorry you ended up with such a small amount, not sure why that happened?! As long as it tasted good 🙂
I cannot use oil of any kind. Do I really need to use th coconut oil that’s called for?
I have never tried to make it without the oil, you could give it a try and see how it goes. It wont make much difference to the chocolate later at all but I feel like the filling wont set as well (may be a little runny and gooey) without it. It would still be delicious but may not hold together.
Let me know how it goes if you try it
This looks so good! What a great way to enjoy a snack while keep up good nutrition!
Thank you so much, they really are so delicious! I hope you give them a try sometime 🙂
Thanks for sharing! Do they keep long?
Its my absolute pleasure.
They should keep well (stored in the fridge in a sealed container) for up to two weeks I would say. It is only a small batch recipe though, mine always get eaten in the first week 😉
Use real maple syrup!!! It’s 100% natural and actually has some wonderfully important minerals in it. It’s not processed and the taste is unsurpassed. I’m biased, I live in VT.
I’ll have to hunt down some real deal maple syrup here in Sydney (Australia) and give it a try next time. I would LOVE to visit Vermont someday and will be sure to stock up on that liquid gold when I do ox
Woolies and Coles sell it
Thank you!
I tripled the crust recipe, doubled the filling and chocolate and made these in a 9″ x 4″ pan, the crust crumbles less if you add a little coconut oil to hold it together, I added a tablespoon. This was so delicious, love having healthy candy bar at the ready!
Yay!! Thanks for sharing. So glad you loved it!