Decadent and creamy, it's hard to believe these "salted caramel" slices are vegan and raw! These bars consist of three layers: an almond crust, cashew vanilla filling, and a rich, fig-based caramel topping. The best part is you can enjoy them in two ways, soft and velvety or slightly frozen for a refreshing summer treat!

Raw Salted Caramel Slices [Vegan, Gluten-Free]

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For the Crust:

  • 1 cup almonds, soaked in filtered water for at least 8 hours, then drained
  • 3/4 cup dates, pitted and diced
  • 1/2 cup desiccated coconut

For the Vanilla Filling:

  • 1 1/2 cup cashews, soaked in filtered water for at least 3 hours, then drained
  • 3/4 cup dates
  • 1 cup desiccated coconut
  • 3/4 cup water
  • 1-2 teaspoon vanilla paste or essence

For the Salted Caramel:

  • 2 dried figs, diced
  • 1/4 cup dates, pitted
  • 1/4 cup raisins
  • 1/2 cup water
  • 3/4 teaspoon salt

For Garnish:

  • Chopped walnuts (optional)


  1. Pulse the almonds to fine crumbles and transfer to a medium-sized bowl. Pulse the dates and add to the bowl. Pour in the desiccated coconut and mix well.
  2. Line a cake tin with baking paper. Pour the dough for the crust onto the tray and spread it evenly and firmly. Place in freezer while preparing the filling.
  3. For the vanilla filling, blend all ingredients to a fine cream.
  4. Take the cake tin out of the freezer and pour the filling into it. Spread it evenly.
  5. Then make the "salted caramel" by blending all ingredients to a creamy paste. Place a few dollops of the "salted caramel" on top of the vanilla layer and then use a teaspoon to make swirls. Gently shake it to make it set evenly again.
  6. Place in the freezer until set. Let defrost a little before slicing.

Nutritional Information

Total Calories: 2966 | Total Carbs: 371 g | Total Fat: 158 g | Total Protein: 65 g | Total Sodium: 1615 g | Total Sugar: 271 g Per Serving: Calories: 371 | Carbs: 46 g | Fat: 20 g | Protein: 8 g | Sodium: 202 mg | Sugar: 34 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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