Raw Cashew Caramel Slice



clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

Raw Cashew Caramel Slice


  • BASE
  • 3/4 cup pecans
  • 1 1/2 Tbsp coconut flour
  • 1/3 cup cacao powder
  • 9 medjool dates, pitted
  • Pinch of good-quality salt
  • 1. Line a 15cm square tin with baking paper (I stick mine down with a little coco oil)
  • 2. Add all ingredients besides the dates to a high-speed food processor and process into fine crumbs. Next, add dates and pulse until a sticky ball forms.
  • 3. Press dough into the lined tin, creating a firm and even base layer
  • 2 cups medjool dates, pitted
  • 1/2 cup roasted cashew butter
  • 1/4 cup rice malt syrup
  • 1/4 cup mesquite powder (or lacuma)
  • 1/2 tsp good-quality salt
  • 1/4 cup coconut condensed milk
  • 1. Add all ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least one.
  • 2. Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the chic top.
  • 1/4 cup coconut oil, melted
  • 1 Tbsp roasted cashew butter
  • 1/3 cup rice malt syrup
  • 1/3 cup cacao powder
  • 1. Add all ingredients to a bowl and whisk until smooth. Pour over caramel layer, then return to the freezer to set for at least 3 hours.
  • To serve: remove slice from freezer and tin. Allow to defrost for 5 mins, then slice up using a very hot knife. You can eat it straight away, or allow to defrost further.






Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Click here to view all of our latest recipes and articles.