Raw Vegan Salted Caramel Choc Slice

    • Total Time
    • Yield
    • Difficulty
    • Easy
  • 12345 (No Ratings Yet)

This Raw Vegan Salted Caramel Choc Slice is guaranteed to satisfy that sweet craving. If you always have a raw sweet treat in the freezer you’ll never be tempted to grab something less healthy. This slice will seriously convert any big kid or little kid who HATES anything that resembles a plant into eating raw vegan. All natural ingredients, a good dose of protein, vitamins and minerals and healthy fats also means they’re highly satisfying.



  • 1 cup raw almond butter
  • 1 cup date paste (run dates in food processor with some water to cover until paste-like)
  • 2 tablespoons raw cacao powder
  • 6 drops vanilla extract
  • 6 drops caramel extract (optional)
  • pinch salt
Salted Caramel Crumble Topping
  • 1 cup walnuts
  • 1 teaspoon cinnamon
  • 1 teaspoon salt (more if you like it really salty)
  • 1/2 cup coconut sugar
  • 3 tablespoons coconut oil
  • 1/4 teaspoon mixed spice
  • 6 drops caramel extract or 2 tablespoons mesquite powder (optional)
  • 1/2 cup buckwheat (soaked and dehydrated or roasted)


  1. Place all ingredients in a food processor and run until it becomes like sticky breadcrumbs. Transfer to slice pan and press down firmly. Place in fridge while you make the filling.
  1. Place all ingredients in a high powered blender and blend until smooth. The mix should be thick and you may need to use the tamper to help the blender along. Adjust to taste then pour out onto base and smooth out. Place in the freezer while you make the topping.
Salted Caramel Crumble Topping
  1. Combine all ingredients except the buckwheat in a food processor. Blitz until breadcrumb like. Adjust to taste. Stir in buckwheat by hand. Sprinkle mix over top of slice and place in the freezer to set another 10 minutes. Serve straight from the freezer for whenever you need a salty choc caramel hit!
Amanda BrocketAbout Amanda Brocket

Amanda is a qualified Raw Food Teacher, Chef, Coach, published author and founder of The Raw Food Kitchen. She can also be found blogging about raw food on the The Huffington Post. Amanda loves connecting with and inspiring people to get on their raw journey, with live events, workshops and retreats in Sydney and Bali, as well as offering transformational online programs.

The Raw Food Kitchen came about when Amanda battled systemic candida for over 5+ years, which left her a sick, bloated, insomniac shell of her former self. Realizing conventional medicine was not helping her (in fact was making her even more unwell) she started out on a search for a true path to wellness. It was during this time she discovered the raw foods philosophy. Within two months of going raw she had healed herself of her health condition.

Now she is sharing the power of a raw food diet by teaching and inspiring others to help heal their bodies, learning what it means to feel truly nourished, gain more energy and vitality and change the way we think about the word "diet".

Check out the website for inspirational articles and free yummy raw food recipes. Also check out her latest delicious raw food recipe book The Raw Food Kitchen Book, lots of your old favorites done in a healthier, healing way!

Follow Amanda on social media:

Facebook: facebook.com/therawfoodkitchen

Twitter: twitter.com/rawkitchen

Pinterest: pinterest.com/rawfoodkitchen

Youtube: youtube.com/TheRawFoodKitchen

Leave a Reply