raw caramel chocolate sliceThis Raw Choco-Berry Caramel Slice makes the perfect holiday season decadent dessert. It is 3 layers of bliss and despite looking complex, basically just involves a lot of blitzing in a food processor. It is also packed full of healthy fats, and antioxidants from the raspberries!


  • ½ cup walnuts
  • ½ cup almonds
  • ½ cup cacao powder
  • 5 medjool dates (pitted)
  • tblsp melted coconut oil
  • pinch salt

Raw caramel Layer

  • 4 medjool dates (pitted)
  • ¼ cup boiling water
  • ½ cup almond or other nut butter/almond meal
  • 2 tbslp coconut oil
  • 1 tbslp dried cranberries
  • 1 tsp vanilla extract

Berry Layer

  • 2 cups cashews that have been soaked overnight (drained)
  • 2 cups raspberries
  • ¼ cup pure maple syrup
  • 1 tsp vanilla extract
  • 2 tblsp melted coconut oil

Chocolate on Top

  • ½ cup melted coconut oil
  • ½ cup cacao powder
  • pinch salt
  • ½ tsp vanilla extract
  • 1 tbslp pure maple syrup


  1. Blend up the ingredients for the base in a food processor until the mixture starts to stick together and clump
  2. Press firmly into a 15×15 tin lined with baking paper
  3. Put in freezer to set while you make the caramel, berry and chocolate layers
  1. Add all the ingredients for the caramel and blend in food processor until smooth and consistent
  2. Place on top of set nut base and put in fridge while you make berry layer
  1. Blend the cashews until smooth and then add the berries. maple syrup, vanilla and coconut oil
  2. Blend until smooth and spread over set caramel layer and place in fridge for 1 hour
  1. Gently melt coconut oil in pot then when melted turn off and wait until it becomes lukewarm
  2. Add remaining chocolate ingredients and mix well
  3. Wait until chocolate starts to thicken before pouring it on top of cheesecake
  4. Sprinkle any loose nuts or raspberries you want over the finished cheesecake

Refridgerate until chocolate has hardened before cutting

Store in the fridge and enjoy!!