Raw Caramel Slice

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

This is one of my old favourite desserts but I always find the real version to be too sickly sweet. So I created my own. Here is a fantastic healthier version without all the unhealthy ingredients like excess sugar, unhealthy fats and processed ingredients. It is one of my absolute favourite Smart Sweets. The healthier versions are also full of nutrient goodness with only wholefood ingredients. So, it’s a win win!


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  • 1/2 cup (50 g) almonds
  • 1/2 cup (50 g) pecans
  • 6 dates
  • pinch of sea salt

Caramel Filling:

  • 1 ¼ cup (200 g) cashews
  • 6 dates
  • 4 tbsp almond butter
  • 6 tbsp coconut oil
  • 4 tbsp rice malt or honey
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract

Chocolate layer:

  • 4 tbsp cacao powder
  • 4 tbsp rice malt or honey
  • 4 tbsp coconut oil


  1. Soak the cashews 2 – 4 hours, then drain and rinse well (optional, but soaking gives them a creamier consistency).
  2.  Line a 10” x 6” (6 cm x 15 cm) slice tin or baking pan with baking/wax paper.
  3. For the Base: Coarsely process the almonds and pecans in a food processor or high-powered blender until a crumb consistency forms. Then add the dates and sea salt until well mixed. Press the mixture into the tin evenly then refrigerate for at least 1 hour.
  4. For the Filling: Blend the cashews, dates, almond butter, coconut oil, rice malt, sea salt and vanilla in a high powered blender to get a smooth consistency. Blend until smooth and creamy. Pour the filling into the tin to cover the base evenly and place in the fridge for a further 2 hours or more.
  5. For the chocolate layer: On low heat in a medium sauce pan, combine the coconut oil, cacao and rice malt until smooth and runny. Allow to cool slightly then pour onto the caramel layer once this has set well, then place in the fridge for another 1 – 2 hours.
  6. Remove from the fridge and cut into squares and store in fridge.


  • Nuts – interchange with any nut you desire such as brazil nuts, pecans or walnuts
  • Dates – raisins, currants, sultanas
  • Almond butter – any other nut butter will work well
  • Rice Malt – maple syrup, honey
  • Cacao – carob

Prep time: 40 minutes

Cook time: 4 hours

Total time: 4 hours, 40 minutes

Servings: 24

  • Nutrition per serving:
  • Calories200
  • Fat14g
  • Saturated Fat6g
  • Cholesterol0mg
  • Sodium60mg
  • Carbohydrates18g
  • Fiber2g
  • Sugars13g
  • Protein 3g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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