Many raw vegan desserts and sweets contain lots of processed ingredients. Surprising, isn’t it? I wanted to create a dessert that was low fat, raw, and very pure. This raw vegan caramel slice recipe delivers that! It’s full of amazing flavor from the dates, and a very delicious crust. It’s extremely sweet, and 1 slice was definitely enough for me! It contains minimal amounts of processed ingredients (coconut sugar), and is full of healthy carbs. 

raw vegan caramel slice

 

Raw Vegan Caramel 

I have always been a caramel addict. And would you just look at that beautiful date-almond caramel? It’s incredible. For those of allergic to nuts, you can easily replace the almond butter in the caramel layer with tahini. It will still be just as good.

This 3-layer dessert is just as beautiful as it is delicious. It’s perfect to serve at parties too. You can make a huge batch and freeze it. Now, let me show you how to make this raw vegan caramel slice! (In fact, I am eating one as I write this post ;))

raw vegan caramel slice 

Raw Vegan Caramel Slice Recipe

Ingredients

For the Base

  • 1 cup oats* oats are not raw; if you want this to be 100% raw, use any nut of choice, but it will be higher fat that way
  • 30 Medjoul dates

For the Caramel Layer

  • 2 cups dates about 12-15 Medjoul dates
  • 1 tablespoon almond butter
  • 1 tablespoon lucuma powder optional
  • A pinch of sea salt

For the Chocolate Layer

  • 1 tablespoon raw cacao powder or carob powder
  • 1/2 cup dates about 5 Medjoul dates
  • 2 tablespoons maple sugar or coconut sugar
  • 1/2 cup coconut water or regular water

Instructions

For the base

  • Pulse the oats (or nuts) in a good processor, until very flakey.
  • Then, add the dates.
  • Turn the food processor on, and let it keep running until a giant ball of dough forms.
  • Take the ball out.
  • Line a large square pyrex dish or any container you want with parchment paper.
  • Lastly, fill the entire bottom layer with the flattened mixture from your food processor, and place in the fridge to cool while you make the other layers.

For the Caramel

  • Blend all ingredients in a blender.
  • Take the mixture out of the fridge, and flatten caramel on top.
  • Place mixture in the freezer to harden.
  • The caramel will not get totally hard, but it will be a bit harder and it will be easier to place another layer on top.
  • Allow the mixture to stay in the freezer for about 20-30 minutes.

For the Chocolate

  • Blend all ingredients until smooth.
  • Take the container out of the freezer, and layer the chocolate on top.
  • You can also use a zip-lock bag with the tiniest corner cut off - place all the chocolate inside, and decorate your slices with chocolate in any way you like.
  • This will keep in the freezer for quite some time, unless you devour it first!
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Marina Yanay-Triner is a wellness coach and recipe developer through Soul in the Raw. Marina creates easy and delicious vegan recipes and writes about the health benefits of a plant-based diet, focusing on evidence-based nutrition information. She loves to help clients go and stick to plant based eating through her powerful coaching program, combining nutrition and cooking education along with transformational mindset work. Marina adopted a whole food, plant based lifestyle over 7 years ago, inspired by her mother's incredible healing story of reversing a crippling bladder disease. She has reversed PMS symptoms and encourage emotional healing from trauma as a result of this transition. Marina is incredibly passionate about the vegan diet for human health, animal welfare, and the well-being of our planet, all of which she envisions as co-dependent.