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(Not Quite) Raw Caramel Slice

Prep Time30 mins
Total Time30 mins
Keyword: caramel



  • 1 cup roasted and lightly salted almonds
  • 1 cup Medjool dates pitted

Caramel Filling:

  • 1 generous cup Medjool dates pitted
  • 1/4 cup smooth natural peanut butter
  • 2 tbsp coconut oil melted
  • 1/4 tsp salt

Chocolate Topping:

  • 3 tbsp coconut oil melted
  • 3 tbsp cocoa powder
  • 2 tbsp agave nectar more or less to taste
  • sea salt for garnish


  • Pulse almonds in food processor until they reach a fine crumb.
  • Add pitted dates and process until mixture sticks together when pressed.
  • Transfer mixture to a bread pan, spread evenly, and press firmly to the bottom. Place in freezer while completing the caramel.
  • For the caramel, process dates until they begin to form a ball. You will want a smooth texture.
  • Add peanut butter, coconut oil, and salt. Process until mixed.
  • Remove crust from freezer and spread your caramel on top. Return to freezer.
  • In a bowl mix melted coconut oil, cocoa powder,and agave nectar.
  • Retrieve bar from freezer, and spread chocolate topping evenly. Sprinkle with sea salt.
  • Chill at least 10 minutes in fridge before eating, if you can wait that long! If you want a slightly firmer, easier to cut bar, chill for an hour.


It helps if your dates are at room temperature, so leave them out an hour or so before you begin! Also, if you are having issues with your crust sticking together(depending upon dryness of dates), you can add a small splash of coconut oil or extra dates.