Raw {Date Free} Salted Caramel Slice Gluten Free – Dairy Free – Refined Sugar Free – Low Carb – Vegan – Keto – Paleo

by SuperFeast Team September 05, 2018 0 Comments 2 mins read

Raw {Date Free} Salted Caramel Slice Gluten Free – Dairy Free – Refined Sugar Free – Low Carb – Vegan – Keto – Paleo

Makes approximately 8 slices of subtly sweet, deliciously nutty, secretly healthy, seriously addicting salted caramel slice.


For the base

  • 1/4 cup of raw almonds
  • 1/4 cup of raw cashews
  • 1 Tablespoon of hemp seeds – optional
  • 1 teaspoon of vanilla
  • 1 teaspoon of tremella
  • 1 tsp of water
  • 1 pinch of cinnamon (I used my trusty ol’ 1/8th tsp)
  • 1 pinch of salt

For the filling

  • 1/2 cup of almond butter
  • 2 Tablespoons of coconut butter/oil
  • 1 Tablespoon of maple syrup
  • 1 Tablespoon of vanilla
  • 1 teaspoon of tremella
  • 1 teaspoon of reishi
  • 1/4 teaspoon of flaky sea salt – omit if using salted almond butter

Optional add-ins ;

  • 1 teaspoon of maca – an extra touch of sweetness and hormone balance
  • 1-2 scoops of collagen – for protein and gut healing goodness

For the topping

  • 1/4 cup of dark chocolate
  • 1 Tablespoon of coconut oil – optional
  • Flaky sea salt


  1. Optional – lightly toast cashews and almonds – either on a lined baking tray at 175’C/350’F for 5-10 mins or just throw them into a dry fry-pan/skillet (make sure you toss them around occasionally so they don’t catch and burn on one side)  until lightly golden and deliciously fragrant.
  2. Place almonds and cashews into your food processor or blender and process until they break down into a fine, sandy looking crumb.
  3. Add hemp seeds, if using, along with your vanilla, water, cinnamon and salt and process again until a sticky “dough” forms.
  4. Press base mixture into a lined loaf pan then pop it into the freezer while you make your filling. Note – I have a little 13x8cm pan and it was the perfect size) – or, if you don’t want to have to bother with cutting your slice you could just spoon it into little chocolate moulds or even line a mini muffin tin with paper cupcake cakes – either will work just fine.
  5. Place all filling ingredients into your food processor /blender and process until deliciously creamy and well combined.
  6. Spoon/pour/spread salted caramel filling onto your base and pop it back into the freezer to set while you make you dark and delicious chocolate topping.
  7. Melt chocolate and coconut butter/oil by your preferred method – I like to do mine over the stove, double broiler style.
  8. Once your chocolate topping is melted, pour over salted caramel/base, sprinkle with sea salt and return the the freezer for 20-30 minutes to set.
  9. Slice – Devour – Enjoy xo

Note – this slice definitely needs to be kept refrigerated (I like to keep and eat mine straight from the freezer) but  will keep well refrigerated for 7-10days ,although I highly doubt it will last thatlong, and can be frozen for 3-6 months.

SuperFeast Team
SuperFeast Team

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