Raspberry Slice

I’m often asked if I ever get tired of my raw millionaire bites. As you might be able to tell from my Instagram, the answer is definitely a no! However, I like to switch them up a bit sometimes and these raw raspberry slices do exactly that. With a raspberry caramel filling sandwiched between an oaty base and layer of raw chocolate, they are heavenly! Plus, they look so pretty and summery – perfect now the days are (finally) getting warmer!



  • 4 cups oat flour (320g) (or ground almonds)
  • 1/2 cup + 2 tablespoons maple syrup (130ml)
  • 1 teaspoon vanilla powder
  • 3 tablespoons coconut oil (60g)
  • 1 cup ground almonds (100g) (or more oat flour)

Raspberry Caramel

  • 19 dates (380g once pitted)
  • 2 cups raspberries (220g)
  • 1 1/2 tablespoons coconut oil
  • 1 1/2 tablespoons cashew butter

Chocolate topping

  • 1 cup cacao butter (100g) - or coconut oil
  • 1/2 cup cacao powder
  • 4 tablespoons maple syrup
  • 2 tablespoons cashew butter
  • pinch of salt
  • 1/2 teaspoon vanilla powder
  • (optional) freeze dried raspberries to decorate
1 hour 40 minutes
40 minutes + 1 hour setting time
  • Start by lining a tray with greaseproof paper. Add all of the base ingredients to a bowl and mix well to combine. Place into the base of the tray and push down to line.

  • Set aside the base and then begin to make the caramel. Add the dates to a food processor and blend until you have a smooth caramel.

  • Add the other caramel ingredients and blend until smooth. Spread onto the base so that you have a fairly smooth surface and place into the fridge.

  • Add the cacao butter or coconut oil to a pan or bain marie over a low/ medium heat. Stir until melted and then add all of the other ingredients, mixing until you have a smooth, glossy chocolate. Pour this onto the caramel layer, sprinkle with freeze dried raspberries and place into the fridge or freezer to set.

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