Good Food Friday: Raw Caramel Slice

This Fridays food feature is an all-round crowd pleasure courtesy of the guys at Food Matters

We might be biased, but this raw pecan caramel slice rivals any traditional caramel slice! It is sure to satisfy any sweet tooth minus the guilt and tummy upsets!
The test is easy: Make this and see if your friends and family even realise that it is a healthier version of the ‘oh-so-naughty’ caramel slice.



  • 1/2 cup almonds
  • 1/2 cup medjool dates (pitted)
  • 2 tablespoons coconut oil
  • 3 tablespoons raw cacao
  • 2 tablespoons raw honey

Caramel pecan layer

  • 1 cup medjool dates (pitted)
  • 1/2 cup coconut oil
  • 3 tablespoons tahini
  • 1 teaspoon vanilla
  • 2 tablespoons raw honey
  • 1/4 cup chopped pecans

Top layer

  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/4 cup raw cacao
  • 1/4 cup chopped pecans



  1. To make the base first, pulse almonds, dates, coconut oil, raw cacao and honey in the food processor into a crumble. Press this mixture into a lined slice tin, pressing down until smooth. Place in the freezer while you create the middle layer.
  2. To make the caramel pecan layer, place dates, coconut oil, tahini, vanilla and raw honey in the food processor. Process until smooth. Add in the chopped pecans and pulse lightly – you want the nuts to be throughout the mix.
  3. Pour the caramel pecan layer on top of the base, smooth this layer and return to the freezer to set.
  4. To make the top layer, mix together the melted coconut oil, maple syrup and raw cacao until smooth.
  5. Once the caramel pecan layer is fully set, top with the chocolate layer and chopped pecans. Return to the freezer.
  6. To serve, remove from the freezer and slice while still frozen.


Check out more from the guys at Food Matters HERE 




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