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Raw Vegan Caramel Pecan Slice Recipe

Prep Time:30 mins
Freezing time:15 mins
Servings: 12 pieces



  • 1/2 cup pitted dates
  • 1 cup pecans or almonds or half and half
  • 1/2 cup oats or quinoa flakes
  • 1 tbsp cacao powder
  • 1 tsp vanilla
  • 3 tbsp water (or coconut oil)

Caramel Layer:

  • 1/2 cup tahini
  • 1 cup soaked pitted dates (soak for a few hours or 5 minutes in boiling water Medjool dates work best
  • pinch of salt
  • 1/2 tsp vanilla essence
  • 2-3 tbsp water from the soaked dates

Chocolate top:

  • 50 gr melted dark chocolate or raw chocolate (1/4 cup coconut oil + 1/4 cup cacao + 1/4 cup maple syrup)
  • 1/2 cup pecan nuts


  • Line a loaf tin with baking paper or plastic wrap.
  • In a food processor mix the base ingredients together and press down in the tin. Place it in the freezer while you make the caramel layer.
  • Soak the dates and then mix them in the food processor then add tahini and water. Spread on top of the chocolate base and place back in the freezer.
  • In a bowl either mix the melted coconut oil with cacao and maple syrup with a whisk and pour on top of the caramel slice or melt some vegan dark chocolate and spread on top.
  • Top with pecan nuts.
  • Place back in the freezer to set for 15 minutes then serve. You can keep it in the fridge and freezer for 2 weeks in a container.