Cookie Dough Slice

This gluten and dairy free raw cookie dough recipe is a delicious variation on my Raw Peanut Caramel Slab, one of my most popular recipes to date. I posted the original peanut slab recipe right back when I first started my blog and it is also the inspiration behind our Raw Millionaire Bites which you can now buy online! As the raw peanut slab was such a hit, I started playing around with different ingredient combinations and came up with this bad boy. You can't really go wrong with a salted date caramel and indulgent raw chocolate combo but on top of a layer of raw cookie dough, you have something pretty special! I hope you love this one as much as you enjoyed the original. My elves and I demolished the tray in one sitting, so it's safe to say it's one of our favourites. This is a great recipe to make with little ones as it involves no cooking and lots of mixing and also one to make for a night in with family or friends.

Prep: 40 minutes + 1 hour setting time


Total: 1 hour 40 minutes



    Raw Cookie Dough Base

  • 125g ground almonds
    125g oat flour
    1 teaspoon vanilla powder
    100ml maple syrup
    30g coconut oil - melted
    1 bar of raw choc roughly chopped (I like ombar)
  • Salted Caramel Middle

  • 14 medjool dates (280g once pitted)
    1/2 tablespoon coconut oil
    1 tablespoon nut butter (I like cashew)
    Generous pinch of salt
  • Raw Chocolate Topping

  • 40g cacao butter melted
    2 tablespoons cashew butter
    40ml maple syrup
    2 tablespoons cacao powder
    Pinch of salt


  • Start by lining a tray with greaseproof paper.

  • Next, add all of the cookie dough base ingredients to a bowl and mix well.

  • Press into the tin so that it is roughly 1.5 cm thick and place into the fridge.

  • Whilst that firms, add the caramel ingredients to a food processor and blend until smooth.

  • Remove the base from the fridge and, using your hands, spread the caramel over the top.

  • Place back into the fridge to firm.

  • Next, add the cacao butter to a pan or bain marie over a low heat. Once melted, add the other ingredients and mix until smooth.

  • Spread over the top of the other two layers and place in the fridge to set for at least an hour.

  • Once set, slice into 9-12 squares and you’re ready to serve.

You May Also Like


Coconut Truffle Bars


Peanut Butter Berry Jam Cups


Caramel Almond Swirl Blondies


Caramel Almond Swirl Rocky Road

Share your creations on Instagram and tag @livias.