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Raw Salted Caramel Chocolate Cream Slice by Lydia (Lyby) Slavik

2/3 C almond meal
1/3 C coconut flour
2Tbs coconut oil
2Tbs rice malt syrup or organic maple syrup

Caramel Filling:
15 medjool dates
1/2 C organic cashew (or cashew butter)
1/4 C rice malt syrup
3Tbs coconut oil
2Tbs filtred water
1/2 tsp Himalayan salt

Chocolate cream Layer:
1 C medjool dates
3/4 C almond milk (unsweetened)
Juice from 1 lemon
1/4 C cacao powder
2 Tbs cashew butter (I use my homemade)
2 Tbs coconut oil
2 Tbs rice malt syrup
1tsp vanilla extract
Pinch of salt
Handful of fresh or frozen Raspberries

Chocolate topping
3Tbs coconut oil melted
2Tbs rice malt syrup
1Tbd cacao powder
Or use organic vegan dark chocolate melted


  1. Line the springform tin with nonstick baking paper (use 17cm cheesecake pan for better result)
  2. Make the base first , just combine all ingredients in a bowl with the spoon or spatula. Press the mixture into a cake pan and freeze (or let it set in the fridge while you making caramel layer)
  3. Process all caramel ingredients in highspeed blender (I use froothie Optimum ) until smooth and pour over the base. Let it set in freezer until firm to the touch or while you making chocolate layer
  1. Make the Chocolate Cream Layer by blending all the ingredients until smooth. Topped with the raspberries and freeze for 3-6 hours or until firm to the touch
  1. Chocolate for the top: place a bowl over a saucepan of hot water (do not keep the water boiling, turn the heat off), add coconut oil to the bowl and once melted add the cacao powder and sweetener and stir in with whisk or fork until it starts to slightly thicken and spread over the cake. You can use also vegan dark chocolate melted or double the ingredients if needed.
  1. Freeze the whole cake overnight. For the best results allow the cake to defrost for 20 minutes before serving. Keep it stored in the freezer and defrost any slices as you wish.

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