Triple layered chocolate raspberry caramel slices

Prep Time

30 minutes + 2 hours cooling

Cooking Time

20 minutes


10 Peoples

Triple layered chocolate raspberry caramel slices with an oat and almond biscuit base, a rich and sticky date caramel and mashed fresh raspberries, enrobed in lots of Dark Raspberry chocolate. These slices make an impressive dessert for friends and family, with no baking required. They are naturally vegan, gluten-free and delicious!


  • 70g oats or oat flour
  • 60g ground almonds
  • 15ml maple syrup
  • 15g coconut oil, melted
  • 180g pitted dates
  • 1 pinch of salt
  • 50g nut butter
  • 1 tbsp coconut oil, melted
  • 1 tsp date water
  • 125g fresh raspberries, mashed with a fork
  • 120g Dark Raspberry Chocolate



Line a 8 x 4 inch dish with parchment paper. Mash the raspberries with a fork.


If starting with oats, add them to a blender and whizz until you have a fine crumble. Now add in all the other base ingredients and pulse to combine. Pour into the lined dish and press down firmly to form an even base layer. Pop in the fridge while you make the caramel.


Soak the dates in boiling water for 10 minutes and then drain. Add them to a clean blender with the salt, nut butter, and coconut oil and blend until thick, and jammy. If needed, add 1 tbsp of reserved date soaking water to help it blend.


Spread the caramel layer over the base and then top with the raspberries. Place in the freezer for 2 hours to set.


Remove and allow to rest for 15 minutes. Meanwhile, break up the chocolate and add to a heat-proof bowl with the coconut oil. Place over a pan of simmering water and melt the chocolate.


Slice the base into 10 squares or bars and pour over the chocolate. Decorate with freeze-dried raspberries, if desired. Place on a parchment-lined plate and set in the freezer. Best stored in the fridge or freezer and leave to rest at room temperature for 15 minutes before eating.