Smooth, thick and creamy. Yes, these chocolatey caramel slices answer all of your desires. Want to know how to recreate this recipe? I sure would… Keep reading!



  • 150 g Almonds
  • 65 g Coconut Flour
  • 170 g Medjool Dates
  • 1 x Bag of Raw Bake Crookies
  • 1 tbsp Cacao Powder


  • 180 g Medjool Dates
  • 80 g Cashews (soaked for around 2 hours)
  • 2 tbsp Pumpkin Puree (you can purchase canned pumpkin!)
  • 4 tbsp Coconut Milk
  • 1 tsp Vanilla Extract

Chocolate Layer

  • 30 g Cacao Powder
  • 100 g Coconut Oil (melted)
  • 170 g Maple Syrup


  1. Line a 20 cm x 20 cm baking tray.
  2. To create the base, add all the ingredients to a food processor and blitz until the mixture forms and is sticky.
  3. Empty the base mixture into you lined baking tray and press into the tray firmly and evenly, place into the freezer whilst you prepare the filling.
  4. For the caramel layer, in a food processor blend all the caramel ingredients together until it is creamy and smooth. If the mixture still looks a little thick, add in some more coconut oil.
  5. Place the caramel layer evenly on top of your base and place back into the freezer to set.
  6. Finally, for the chocolate layer, whisk together the ingredients until smooth and and shiny.
  7. Once the caramel has hardened, gently spread the chocolate layer across the top of the caramel.
  8. Place back into the freezer to fully set for around 2 hours.

Decorate with our Raw Bake Crookies, choose your flavour!


Much Love,

Evie Xx

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