Raw Vegan Caramel Slice

In the need for something sweet? A snack that’s truely really neat? And is a healthy yummy tasty treat? Well sit on back and take a seat……

Quick, easy, no bake, raw natural ingredients.

Only natural sugars are used to create this recipe including dates, maple syrup and optional organic Stevia in the base. Dates contain antioxidants, nutrients and fibre. Due to the sweetness and natural sugar content they are perfect as a sweetener. Maple syrup has a caramel type taste which comes from the sap of a maple tree. Maple syrup is also high in antioxidants and contains nutrients such as riboflavin, zinc, magnesium, calcium and potassium. Stevia is another option, coming from a plant and regarded as safe from numerous world health organisations. It has no calories, well so low it’s classed as zero calories, so great for weightloss too. So …. ease up on refined sugar and try using natural options. Just try this recipe!

Makes 12 to 16 pieces.

It’s quite sweet so a small piece cut in 16 is enough for me.



  • 2 cups LSA meal
  • 1/3 cup organic coconut oil, melted
  • optional: 1/2 to 1 tsp organic sweetener (remembering its more than double in sweetness to sugar)


  • 1 1/2 cups pitted dates
  • 1/2 cup organic hulled tahini
  • 1 tblsp organic maple syrup (can use sugar free if needed)

Chocolate top

1 block organic dark vegan chocolate, 70-75% cocoa, melted


Mix coconut oil, melted, cocao powder with a splash of maple syrup.


Prepare at least a 15 x 15cm tray, greasing with olive oil.

Soak pitted dates in a bowl of boiled water for 10 minutes to soften.

Meanwhile, melt the coconut oil for the base.

Add the LSA meal to the food processor , then the oil, and sweetener if using and process well. You may need to stop occasionally to scrape the sides of the processor to ensure it’s all well blended.

Using the back of a spoon, press base mixture down firmly, 1/2 to 1cm high then sit aside.

Pour out the water from the bowl of the pitted dates by tipping the bowl on its side. If some water/ juice is not fully drained, don’t worry, this just makes the caramel even softer.

Add the dates, tahini and maple syrup to the good processor. Process until smooth. Again ensuring sides of the bowl are scraped to mix well. Dates can get stuck to the sides.

Using a wet spoon (caramel will slide off easier), add dollops of the caramel to the base evenly. With clean hands but wet fingers, softly smooth out across mixture. Finger must be wet. If dry the caramel will just move and drag the base with it. It’s a gentle process!

Melt chocolate. You can add a layer of chocolate using the entire block (I’d probably add a touch of sweetener as dark chocolate is very bitter) or as I have done previously, melted a small amount and drizzled across the top.

If making your own, I’d recommend just drizzling over. I used 2 tblsp of melted coconut oil with 3/4 tbl cocao and a splash of maple syrup.

Add your chocolate or drizzle and refrigerate overnight.

Store in the fridge.

Good luck on everyone not eating it! I’ve been asked to make a 3rd batch already!

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