Raw Caramel Slice

While I have been known to enjoy raw desserts, I have been yet to foray into the world of cooking them (cooking? preparing?) aside from variations of the old bliss ball. That was, until now (duh duh duhhhhh!)

I’ve been using mesquite powder a fair bit lately, in smoothies, bliss balls, chia pudding and the like. Mesquite powder is produced from the seeds of the mesquite tree, and I love the naturally sweet, nutty, caramel flavor it adds. It’s also low GI and helps stabilise blood sugars. Oh, and it’s also packed with various vitamins, minerals and amino acids, including calcium, potassium, zinc, magnesium, lysine, iron and fibre. Yowzers!

But while sipping on my mesquitey smoothies, I had a dream. A dream where the nutty carameliness of the mesquite could really be the star of the show. And what better way than caramel slice? And now I’ve finally done it. It was highly experimental, as is most of the stuff that I do in life, but I think it turned out pretty well. The slice is super rich so it’s not something you can wolf down, but it certainly hits that sweet spot.



Raw Caramel Slice

1 cup medjool dates (soaked)
1/2 cup shredded coconut
1/4 cup sunflower seeds
1/2 cup almonds
1 Tbsp coconut oil
1 tsp cacao powder

1 1/2 cups medjool dates (soaked)
1 1/2 Tbsp tahini (less if you’re not the biggest tahini fan – the flavour is quite noticeable. Omit entirely if desired) **edited to say that the tahini flavour settles right down after a day – the next day I couldn’t taste it at all!
3 Tbsp mesquite powder
1 cup cashews, (soaked)
1/2 cup coconut oil
1 Tbsp agave nectar
1 tsp vanilla
Generous pinch of salt

1/2 cup cacao
1/2 cup agave nectar
1 tsp vanilla
Pinch salt
1/2 cup coconut oil

– Line the bottom of a slice tray with greaseproof paper. I used a square casserole dish that was about 20x20cm
– Combine base ingredients in a blender/food processor until they are the consistency of a thick paste. You may need to add a little water if it is too dry
– Press evenly into slice tin and place in the freezer to set

– Next, combine all the caramel ingredients in the blender. I like to do the nuts first, then add the rest.
– Blend until smooth. Again, you can always add a little water if you need to thin the mix out.
– Spread over base, then return to freezer

– Whisk chocolate ingredients together in a bowl
– Spread over the rest of the slice and return into the freezer one last time to ensure it sets

Slice up and devour! Store any leftovers in the fridge to keep them firm.


  1. This sounds fabulous! I’ve just made a raw caramel slice as well, but I didn’t think of adding mesquite powder; you’re right though, it definitely has the right flavour for it 🙂 Looking forward to trying it out – Niki x

    1. Ooh you have to try it next time, it just adds this extra depth to the flavour of the caramel. It’s so yummy! I just made this one again today on request…I think it’s calling me from the fridge. Let me know how you go if you try it with mesquite! X

        1. Hi Caeli, just wanted to let you know I gave these a try today with mesquite powder and it really is a great addition 🙂 What a lovely recipe – although I always love date-based treats haha. Even my sister loved these (she’s usually the hardest to convince when it comes to healthy desserts). Thanks so much for sharing – Niki x

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