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.


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
1 hour 40 minutes
40 minutes + 1 hour setting time
  • 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.

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