Raw Caramel Slice (Anzac inspired)

By Chef: Heidi Turunen
May 12, 2016


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If you feel motivated to do some “baking” this weekend you might want to try this chocolate covered, Anzac-inspired raw caramel slice recipe; they’re melt in your mouth tasty. If you require a gluten-free raw caramel slice recipe, you can replace the oats with gluten-free oats, quinoa flakes or similar. This recipe calls for maple syrup, but feel free to use any liquid sweetener of your choice.


  • 2/3 cup oats
  • 2/3 cup macadamia nuts
  • 2/3 cup sultanas
  • 1 tbsp coconut oil, melted
  • 1/2 tsp vanilla
  • 1-2 tbsp maple syrup
  • pinch salt
  • 1/2 cup dates
  • 1 tbsp almond butter
  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut cream
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla
  • salt to taste
  • 1/4 cup raw cacao powder
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup


  1. Place all the base ingredients into a food processor and blend until well combined. You want the mixture to be slightly sticky.
  2. Press the mixture in the molds or in the cling wrap lined tray.
  3. Place all the caramel ingredients into a food processor and blend until smooth. If your dates are dry, you might want to soak them at least 20 minutes prior blending. Also the amount of liquid needed, depends how juicy the dates are. The caramel should be smooth but not too soft. Taste and adjust the flavor. I like my caramel to be quite salty, but that too is completely up to you.
  4. Spread the caramel mixture over the base and pop in the freezer to set.
  5. Mix all the chocolate ingredients and once the caramel feels firm enough, pour the chocolate topping over and pop them back in the freezer to set for few hours.
  6. When the caramel is firm enough, remove form the tray/molds and cut into little squares. Enjoy! Store the raw caramel slice in the fridge.