These slices are possibly me new favourite sweet bite at the moment. I know I say this a lot but they are seriously incredibly delicious! The date caramel is just to die for, I can literally just eat it on its own. Because they are raw they are super quick to make and they are completely fail proof (promise you ;)). They are so moorish, decadent and satisfying that no one will ever guess that they are raw, vegan and refined sugar free! They are great as an easy dessert or perfect with a cup of tea in a cold afternoon.

 Ingredients – Makes about 10-12 slices depending on the size

For the base:

 1 ½ cup of ground almond

 3 heaped tablespoons of almond butter

 5 tablespoons of honey or rice malt syrup ( using a sticky sweetener will help to hold the dough together)

 1 tablespoon of melted coconut oil ( I have used Raw Health Organic)

 For the Caramel:

 15 pitted medjool dates ( please don’t use normal dates if you can as they won’t create the same creamy and sticky consistency)

 2 tablespoon of almond butter

 1 tablespoon of melted coconut oil

 1 teaspoon of cinnamon powder

 1 teaspoon of vanilla powder


 1 cup of chopped pecans

 In a bowl mix the ground almonds with the almond butter, honey and coconut oil. Mix thoroughly to until all the ingredients are well combined.

Line a muffin tin with baking paper and with a spatula spread the mixture. I find it easier to also use my hands to flatten the mixture down. Try to spread it as evenly as possible. Place the tin in the freezer to set while you make the caramel.

To make the caramel:  place all the dates, almond butter, coconut oil, vanilla and cinnamon into a food processor and blitz for at least ½ minutes. Scrape the sides and blitz again for a further 1 minute. If the consistency is too thick add a splash of water and blitz again. You want a creamy, sticky quite smooth caramel.

Remove the tin from the freezer and spread on top the date caramel. With your hands or a spatula press it down and smooth it out.

Sprinkle the chopped pecans onto the caramel and gently press them down so they sink into the caramel.

Place the tin in the fridge and leave it to set for about 1 hour. Remove it from the fridge ½ an hour before serving, cut into slices and enjoy!

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