Raw Salted Caramel Slice

| 10 February 2016

A¬†weeks back we celebrated Joel’s birthday and I (Aiste) made him a raw salted caramel shortbread. Raw, plant-based, gluten-free and totally amazing of course:)

It was so good we shared it with all the Raw Food Immersion participants last weekend and they LOVED it.

It is one of the most loved desserts at Wild Food Cafe and….. (drum roll) here’s the recipe. Super simple to make, with few delicious ingredients and a whole lot of love.

Raw Caramel Slice (Shortbread)


(makes a 10-inch tray)


  • 3/4 of a cup of Brazil nuts
  • 1,5 cup of Macadamia nuts
  • pinch of unprocessed sea salt
  • 1/2 cup of mesquite (white carob) powder
  • 1/4 cup of extra virgin coconut oil



  • 1,5 cups of soft dates, pitted (Medjool or similar varieties are best)
  • 100g of soft cream coconut (like this)
  • 1/2 cup of coconut milk (can be replaced with water)
  • 1/4 cup maple syrup
  • pinch of unprocessed sea salt
  • 2 tsp of organic vanilla essence
  • Raw Chocolate Layer:
  • 1/2 cup of solid raw cacao mass (also called cacao paste or cacao liquor)
  • 1/2 cup of maple syrup
  • 100g of soft cream coconut¬†(like this)
  • 1 TBLS of extra virgin coconut oil



In a food processor process the Brazils, macadamia nuts, coconut oil, and salt until you get a fairly fine crumbly powder. Line your tray with baking paper and press the base ‘crumble’ down creating an approx 1/2inch thick bottom layer. Stick in in the fridge to set while you are preparing the rest of the cake.

For the date caramel place all the caramel ingredients into a food processor and mix till you get a smooth creamy caramel. You might need to add extra liquid (such as coconut milk or water) if the caramel is too thick.

For the chocolate topping, on a solid chopping board flake the cacao paste with a big knife. Use a double boiler method to gently melt the cacao paste until it’s approximately 36-40C (body temperature). In a food processor or blender mix the melted cacao, melted creamed coconut, maple syrup, and coconut oil.

Layer date caramel on top of the base (the caramel will remain soft and gooey) and then pour a layer of melty chocolate topping on top. Place in the fridge or freezer to set.