Matcha Salted Caramel Slice (V, GF, FS free)

Despite my massive sweet tooth, I was never really able to stomach the intensity of the sweetness of a caramel slice. And whilst I may love my chocolates and cake and seemingly thrive off sugar, candy always landed on the side of being just that bit too sweet for me.

Perhaps as a child I would have loved the idea of candies and caramelised sugar, however the adult in me just shuns the concept of caramel confectionaries.

On the other hand, I can’t stay away from those raw vegan “caramel” slice treats. Never too sweet, slightly gooey and indulgent – just the way I always felt caramel should be.

I’ve tried some that were too sweet, too dense, not gooey enough, lacking salt, or tasted too “fake”/healthy. The list goes on and on, there are many variations of what a healthy imitation of caramel should taste like, and this is my take on it.

I wanted my slice to have that ideal balance. Not too sugary, slightly salty with a melt in your mouth texture that still manages to retain the classic stickiness you’d expect of caramel. The addition of matcha helps provide a slight bitter edge to balance off the sweetness of the slice, bringing it back into the realm of perhaps a more adult-like treat.

Because this is vegan, raw, gluten-free, dairy-free and all things nutritious, I also get to convince myself that having more than just the usual 1-2 slices is still alright.

Yes, yes, I do know that sugar is still sugar, and that over indulging in sugar is never good. But a treat’s a treat because it tastes soooo good. So let loose, relax and melt into a slice of this treat if time permits.

With no need for an oven, no copious amounts of bowls to clean. No time pressure, this is something worth trying at home. Put it together at your own pace, one layer at a time, and leave it in your freezer/fridge until you are ready to consume.

Matcha Salted Caramel Slice

Makes 32 bite size servings or 16 squares.

What you’ll need:


  • 130g almonds (raw)
  • 75g desiccated coconut
  • 250g medjool dates (pit removed)
  • 1/8 tsp salt
  • 2 tsp hot water (optional)

Salted Matcha “Caramel” Filling:

  • 3tbsp matcha powder
  • 110g coconut oil (melted)
  • 210g tahini
  • 95g rice malt syrup
  • 2 tsp vanilla powder
  • 30g maple syrup
  • 1 tsp salt (plus more to taste)


  • 110g coconut oil (melted)
  • 50g cacao powder
  • 1/8 tsp salt

Make it!

Line a 8″x8″ pan with parchment/baking paper for ease of removal.


  1. Process almonds, coconut and salt until they form a fine meal.
  2. Add the dates, and process until it comes together into a dough ball.
  3. Add some water if needed to create a softer base (this will be up to your preference).
  4. Once it comes together, press the dough into an even layer into the prepared cake pan to form the base of the slice.
  5. Place pan into the freeze to set the base whilst you prepare the caramel.


  1. Mix the coconut oil with the matcha until there are no more lumps.
  2. Add the rest of the ingredients and use a wooden spoon to give it a good mix. (Think of it as your pre-snacking workout 😉 You can add more salt to taste at this stage.)
  3. Mix for around 5 or so minutes or until you get a nice slightly thick caramel consistency.
  4. Pour into the pan and spread it into an even layer.
  5. Place pan back in the freezer to set for at least 30 minutes.


  1. Mix cacao powder and coconut oil together until there are no more lumps.
  2. Add the maple syrup and salt, give it a good mix to bring it all together.
  3. Pour over the caramel and put it back in the freezer for at least 2 hours to overnight to allow for everything to set.


Remove from the pan and slice with a knife that’s been warmed under some hot water. A warm knife will make slicing through the chocolate layer easier.

Finish with some flaked sea salt. If you are not going to consume it instantly, store it in the fridge or the freezer for longer storage. I suggest only adding the finishing salt right before eating it.

Enjoy and let me know how it goes! =)


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