Almost Raw Vegan Crunchy Caramel Slice

Being kind to your body doesn’t mean depriving it of a much-deserved treat. This dreamy caramel slice makes use of natural sweeteners, gluten-free oats and nutritionally-packed almonds. The addition of a pinch of sea salt cuts the sweet richness of each bite with an unexpected saltiness. The recipe is gluten-free, practically raw and vegan-friendly!

Almost Raw Vegan Crunchy Caramel Slice


1/2 cup thick rolled oats
1 cup raw almonds, divided
Pinch of fine sea salt
2-3 tablespoons unrefined coconut oil, melted (but not hot)
2 tablespoons pure maple syrup

3/4 cup raw cashew pieces, soaked 4+ hours
12-14 medjool dates, pitted and soaked in hot water for 30 minutes
1/2 cup almond milk, room temperature
2 tablespoons pure maple syrup
1/4 cup coconut oil, melted
1/4 teaspoon fine sea salt

1/3 cup cacao powder
2 tablespoons unrefined coconut oil, melted (but not hot)
1 tablespoon pure maple syrup
Pinch of fine sea salt

Cacao nibs, roughly crushed
Raw almonds (whole, chopped, sliced, slivered, etc.)
Pinch of sea salt flakes

Almost Raw Vegan Crunchy Caramel Slice


1. Line a spring form pan with parchment paper. For the base: In a food processor, blend the oats into a fine flour. Add the almonds and sea salt and pulse until the almonds are roughly chopped. While the processor is running, slowly drizzle in the coconut oil and maple syrup and blend just until the mixture turns into large crumbles. Firmly press the mixture into the prepared cake ring then set aside.

2. For the cashew cream: In a high powered blender, blend the drained cashews, dates, almond milk, and maple syrup on high speed until smooth; about 1-2 minutes. Reduce the speed to low and slowly pour in the coconut oil, followed by the sea salt. Pour the cream over the base layer, tap the pan on the counter a few times, decorate with finely chopped almonds, then pop in the freezer for at least 8 hours, to set.

3. For the chocolate drizzle: Whisk together the cocoa powder and the coconut oil then stir in the maple syrup and sea salt. Drizzle the chocolate over the set cake. Let the cake set for 10 minutes at room temperature before serving. Tart will keep frozen for up to one month!