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RAW Chocolate Cream Caramel Slice



24 portion(s)


  • 150 grams almonds
  • 150 grams dates, pitted
  • 1 tbsp vanilla extract


  • 100 grams Cashews
  • 50 grams coconut oil, in liquid state
  • 150 grams dates, pitted
  • 1 tbsp vanilla extract


  • 110 grams coconut oil, liquid state
  • 85 grams Liquid Sweetener, maple syrup or similar
  • 2-3 tbsp cacao powder

Recipe's preparation

  1. Mill Almonds 7secs/spd 7.

  2. Add Dates and Vanilla Extract and combine 10secs/spd 7, or until combined and sticky.

  3. Press into a lined slice tin, using MC or flat bottomed cup. Refrigerate until firm (atleast 30mins).

  4. Caramel
  5. Mill Cashews 5-10secs/spd 7

  6. Add Coconut Oil and combine 10secs/spd 4, scrape down sides and repeat until you get a cashew butter consistency. Alternatively you can omit this step and just add 150 grams of Cashew Butter.

  7. Add Dates and Vanilla Extract and process at increasing speed until well combined and smooth.

  8. Place caramel mixture onto base layer and press down with your fingers, this mixture is too sticky to use MC. Refrigerate again for atleast 30mins.

  9. Chocolate Cream
  10. Add all ingredients and combine 10secs/spd 4.

  11. Pour onto caramel layer and spread by tilting slice tray.

  12. Optional, top with dessicated coconut and refrigerate again until set.


Accessories you need



You can add other flavours like chilli, ginger, coffee etc. A Mocha Cream lmayer could be a winner.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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