Raw Pistachio Salted Caramel Slice

By Chef: Lauren Glucina
Posted:  August 21, 2017


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Every now and then you need something totally over-the-top decadent, don’t you think? Friday is the perfect excuse to make these yummy bars! A nougat – like base with lush salted lemon and medjool caramel and a homemade raw chocolate drizzle to finish. Sounds like heaven!


  • 3 cups almond meal
  • ¼ cup organic rice malt syrup
  • 2 tablespoons coconut oil, melted
  • 2 teaspoons vanilla extract
  • Few good pinches of coarse sea salt
  • 2 cups pistachios, shelled
  • ¼ cup 100% pure maple syrup
  • 1 tablespoon coconut oil, melted
  • 2 teaspoons lemon juice
  • ½ teaspoon coarse sea salt
  • 12 Medjool dates, pitted (approx. 180g) – soaked in hot water for 5 mins to soften
  • 1 cup peanuts
  • Extra sea salt
  • Batch of homemade raw chocolate to drizzle (or melt down a dark, store bought choc)


  1. Line an 8inch square cake tin with baking paper.
  2. To make the base, pulse all ingredients in a food processor till combined.
  3. Press into the cake tin and smooth out the surface. Place in freezer.
  4. To make the caramel, blend the pistachios till they become a fine flour or even a butter, then transfer to a food processor.
  5. Add all other ingredients including the soaked and drained dates, and pulse till combined. The resulting caramel will be VERY thick. Fantastic.
  6. Spread roughly over the base, then place a layer of plastic wrap/baking paper over the top and use your palm to even out the surface.
  7. Once done, scatter the peanuts over the top and press into the caramel.
  8. Add a few sprinkles of sea salt, then set in the freezer.
  9. Once caramel slice has set, remove and cut into small bars. Use a teaspoon to drizzle homemade raw chocolate (or store bought) over the top and serve. Keep in fridge.