Raw Caramel Brownie Slice

This was a little experiment I did and it actually worked out alright! I wanted the brownie walnut taste, then also wanted a sugar free caramel slice side as well. It’s completely refined sugar free, gluten free, raw and bloody delicious!

Raw Brownie Caramel Slice



2 cups walnuts

*you can use medijool dates, but I find dried dates work just as good when you soak them in boiling water, it’s also way cheaper!


  • 1 cup - Deglet dried pitted dates - soaked in boiling water for 10 min

  • 1/2 hulled tahini

  • 1/2 cup macadamias - you don’t have to use these, use soaked cashews, I just loved the taste and creamy texture or macadamias*

  • 1 tsp apple cider vinegar/lemon

  • 1/2 tsp seaweed salt

* if you don’t have the nuts, use 1/4 cup coconut oil


1/3 cup coconut oil


Brownie Caramel Slice
  1. BASE LAYER : Drain dates, and combine all base ingredients together in a high speed blender until a crumble has formed and you can press the mixture between your fingers and it sticks.

  2. Press down into a square base pan that you have lined with baking paper, place in the freezer while you assemble the other layers.

  3. CARAMEL LAYER: Drain dates, combine all ingredients to a blender until you get a very sticky caramel like consistency, this may take a while depending what food processor you have. Pour over base layer and spread layer over the base. It helps to use a spatular that is covered in coconut oil to avoid it sticking to instruments.

  4. Place in freezer for now

  5. TOP LAYER: Melt the cocao melts with the rest of the ingredients in the thermomix (30 degrees, 6 min, speed 2) or over boiled water in a bowl with continued stirring.

  6. Pour over caramel layer evenly, place in fridge for at least 3-4 hrs to set

  7. Cut into bit size of slices, then freeze until you want to serve. Remove 15 minute before serving.

Tarnea O'Meara