Raw Almond Caramel Slice


Raw almond caramel slice


GF / F / SF / v / vg


You might be surprised to learn that the nutritional profile of this caramel slice is incredibly diverse. The nuts and seeds used here are rich in omega-3 and amino acids, there is just the right amount of natural sweetness with a hint of vanilla, and the delicious clean caramel gets a touch of endocrine support courtesy of the maca powder. This can be made well ahead of time and stored in the freezer for up to two weeks.

Makes 24 slices, 2 per person



60 g (2 oz/ cup) walnut halves

40 g (1 oz/ cup) almonds

125 g (4 oz) Medjool dates, pitted (approximately 7 dates)

2 tablespoons coconut oil, melted

3 tablespoons raw cacao powder

1 tablespoon linseeds

1 tablespoon chia seeds

2 tablespoons rice malt syrup


Raw caramel

70 g (2 oz/ cup) almond butter

2 tablespoons hulled tahini

2 tablespoons rice malt syrup

75 g (2 oz) Medjool dates, pitted (approximately 4 dates)

2 teaspoons vanilla paste or extract

1 teaspoon maca powder

115 g (4 oz/ cup) chopped almonds


Chocolate topping

3 tablespoons coconut oil

3 tablespoons rice malt syrup

3 tablespoons raw cacao powder


Combine all of the base ingredients in a food processor and blitz to a crumb, or until a paste is formed if you prefer a smoother texture for your base. If you need to loosen the ingredients to assist with blending, add a touch of water.


Line a square 20 cm (8 inch) cake tin with baking paper, then spoon the base mixture into the tin and evenly spread it around. Place in the freezer while you prepare the caramel and topping.


Place all of the raw caramel ingredients, except the chopped almonds, in the food processor and blitz until a smooth caramel-like texture forms. Take the base out of the freezer and spread the caramel evenly over the surface. Sprinkle over half of the chopped almonds, then return to the freezer.

To finish the slice, make the chocolate topping by melting the coconut oil in a small saucepan
on a low heat. Once the oil has melted, remove from the heat and add the rice malt syrup and cacao powder. Whisk well to create a smooth melted chocolate. Pour this molten chocolate over the slice, then spread it out evenly over the top and finish by sprinkling over the remaining chopped almonds.


Return to the freezer and allow to set for approximately 4–6 hours. Serve straight from the freezer.

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