salted tahini date caramel slice


It’s been a couple of years since I first discovered date caramel, initially as a filling for some sort of decadent raw truffle at a friend’s dinner party. Since that day, I’ve mostly thought about date caramel rather than making it, for the simple reason that… well, I’d probably eat the whole batch. Straight from the mixing bowl, with sticky fingers and a caramel-smudged grin.

It’s that delicious, particularly with the addition of smooth nut butter and crunchy sea salt flakes. Dangerously addictive.


But despite the best of intentions, it’s been that kind of week. I’ve had frazzled nerves and an exhausted brain that hasn’t wanted to sleep. Trips to the gym didn’t work (it’s usually a massive stress reliever for me) and neither did the odd glass of wine. Finally, when I did achieve some semblance of normality, this happened.

Ah, heck. I think it’s time for cake.

nectarI don’t often desire cake. If you’re a regular reader of this blog, you’d be aware that my sweet tooth left many years ago with my milk teeth and teenage demeanour. Don’t get me wrong, I do have a soft spot for Cadbury Dairy Milk chocolate (largely due to childhood associations and sentimentality) however, upon eating it’s tooth-achingly sweet. Despite the glass-and-a-half slogan, it’s also got little nutrition to speak of (you need to eat an entire 200g to get that calcium, darn it).

Give me a hunk of protein-rich cheese any day. Even better, some smoked roasted almonds.


Anyway, I’m digressing (mmm, cheese): let’s talk cake.

On the occasions when I bake, I usually lean towards bitter cacao or a fruit-driven puddings made with rice malt or maple syrup. Yes, there’s an element of sugar, but additional nutrients result in a lower glycemic index and more benefits for my mind and body.

A good example of this is my previous recipe for sweet potato brownies with raw cacao and rice malt syrup. They’re completely delicious, refined sugar free and naturally nourishing with just the right amount of natural sweetness. However, it’s presently mid-summer. Even evenings are warm and sticky, so I’m gravitating towards refrigerator treats such as today’s recipe: salted tahini date caramel slice with glossy bitter cacao and a chewy oat and walnut base.


As far as sweet treats go, this slice strikes a pretty good balance between deliciousness and nutrition. It’s full of dietary fibre, iron, antioxidants, vitamins and minerals from the dates alongside plant protein and good fats (monounsaturated, omega 3, good cholesterol) from the nuts, cacao and coconut oil.

It tastes deliciously rich without being overpoweringly sweet. Definitely a winner in my book.



In terms of honest dialogue, this slice isn’t nutritionally perfect. I’m not going to shout ‘…it’s guilt free!‘ from the rooftop in my yoga gear. Both dates and coconut nectar contribute a reasonable dose of fructose* to this recipe which, in real terms, is just a form of sugar. And any sugar, in excess (whether that be in the form of fructose, sucrose, glucose, lactose or maltose) is still bad for your body and mind.

However, let’s talk about small amounts. A couple of tahini-stuffed dates, a Honeycrisp apple, a square or two of dark chocolate or a coconut banana smoothie. They’re okay, right? I definitely think so, unless you have a medical condition specifying otherwise (e.g. diabetes, fructose malabsorption; that’s an entirely different story).

For what it’s worth, I’m of the opinion that some natural sugar in the form of whole foods (such as dried or fresh fruits, carbohydrates and dairy products) is both acceptable and beneficial in a balanced, predominantly unrefined diet. The body needs fuel, particularly if you’re combining this diet with regular physical activity.


So, where to next? I’m not about to tell you that ten pieces of this salted caramel thing are beneficial with one session of sweaty cardio, but if you want a small sweet treat, go for it. Eat. Eat with a sticky smile on your face.

Be thankful. Moderation is the key.

*If you want to read more about fructose, metabolism and energy, take a look here and here (or even better, consult a qualified dietitian or nutritionist on the issue). 


Salted Tahini Date Caramel Slice

Makes approximately 18 squares

This slice is ridiculously easy to make. It involves a fair bit of food processing but otherwise contains no complexity. Don’t fret if your raw chocolate cracks after setting (this happens 99% of the time. Just heat your knife, breathe and try again). Just embrace the imperfections and how good that gosh-darn-salted-date-caramel tastes. 


  • 1 cup organic, raw rolled oats
  • 1 cup raw walnuts (or almonds, whichever you prefer)
  • pinch of salt
  • 1 cup pitted soft Medjool* dates
  • a few drops of hot water, as required

Tahini date caramel:

  • 1 cup pitted soft Medjool* dates, about 11 dates
  • 1/4 cup hot water
  • 2 tbsp almond butter or tahini
  • 2 tbsp coconut oil
  • fine sea salt, to taste (I added around 1/4 tsp)

Raw chocolate:

  • 6 tbsp raw cacao
  • 2 tsp carob powder
  • 4-6 tbsp coconut nectar or rice malt syrup (to taste, I add as little as possible, a slightly bitter chocolate layer works perfectly with the date caramel)
  • 1 cup melted coconut oil or cacao butter (my coconut oil was liquid at room temperature, being summer in Australia, but melt it on low heat in a saucepan first if necessary)

Blend the oats and nuts together in a food processor until coarsely ground. Add in the dates and a little pinch of salt, pulsing again until well mixed and cohesive. If your mix is looking a little dry, add in a few drops of hot water and process until the mixture comes together. Press into an 18x27cm greased and lined tin.

Soak dates in the hot water for 15 minutes. Drain, reserving the soaking water for later. Puree all the filling ingredients except the sea salt in a food processor, streaming in a little of the soaking water until you obtain a creamy consistency (add as little water as possible – too much and the filling won’t set properly. I added about 2 tbsp worth of soaking liquid). Add a little sea salt, pulse and taste, adjusting the level of ‘saltiness’ to your preference. Spread over the prepared base, then refrigerate for at least 15 minutes before preparing the raw chocolate topping.

Blend all of the raw chocolate ingredients together in a food processor, pulsing for at least 30 seconds to ensure the coconut oil is emulsified. Taste and adjust sweetness as necessary. Remove slice from refrigerator and immediately pour over the chocolate mixture, tilting the tray to ensure even distribution (try not to touch the chocolate layer or you’ll probably end up with splotches of separated coconut oil rather than a smooth, glossy layer). Return to the refrigerator for 10 minutes to chill.

After 10 minutes, score the chocolate into 18 pieces (this will make it much easier to cut without cracks later). When the chocolate layer is completely set, cut through with a heated knife. Keep refrigerated or frozen (this is also amazing straight from the freezer!) in an airtight container for up to 2 weeks.

*Medjool dates are larger and softer than traditional dried dates, with a more complex caramel-y flavour. However, they’re also a bit more expensive than the regular packaged supermarket dates (which are usually the Empress or Deglet Noor varieties, click here for more info). If you’re trying to save cash, I’d recommend splashing out on Medjool dates for the salted caramel layer whilst using traditional dates for the oat and nut base. Please note: I soaked and drained all of the dates that I used in the recipe above (separate to and including those specified in the salted caramel layer) as mine were a little dry. However, if you have extra soft and moist dates, feel free to skip the soaking. Just ensure you have a little hot water on hand to stream into the food processor if your mixture/s aren’t the correct consistency.


42 responses

  1. I’ve heard of date caramel but never tasted it. I will have to look that up because I could really do some serious damage with medjool dates, soft and buttery OMG, love them. Your almost completely healthful treat looks amazing, sounds like its really delicious and would really be an energy booster. It’s wonderful Laura, so nice to see you!!

    • Thank you so much lovely! Yes, they’re delicious aren’t they? I love eating them as a simple snack full of peanut butter or tahini, so good with no effort whatsoever. I do think they’re pretty healthy but there’s been so much bad press surrounding fructose recently (particularly in Australia, not sure if it’s the same in the USA?). Bah. We just do the best we can ;) So lovely to hear from you too xxx

    • It’s a very Middle Eastern thing, as far as I know. I’ve only recently started eating sweet tahini based treats but the flavour works so well with honey and natural sweeteners such as dates :) Hope you enjoy this if you try it! x

  2. Wow, this sounds quite amazing, Laura. As you know, I have no boundaries when it comes to sweets, so I should try to make them healthier!

    Yes, the deaths of David Bowie and Alan Rickman really set us all back. Such great losses for the world…

    • It’s funny to think that the passing of ‘celebrities’ could have direct impact upon us as an individuals (being so far removed from them in our walks of life) but the passing of both David Bowie and Alan Rickman seemed to have a lot of gravity. They were both so young and passed due to very sad circumstances. A great loss to the world indeed. Thanks for the lovely comments David. Haha, I don’t think that sugar is the ‘devil’ but I definitely try to create healthy options whenever I can. Thanks my friend, I appreciate you!

  3. Oh I’ve wanted to try date caramel for ages! And this looks like the perfect medium for me to give it a go! We love chocolate caramel slice around our house, so I’m betting that this version will be just as popular. Thanks for opening up an entirely new caramel-covered world of possibility for me!

    • It’s so good Amy! Absolutely delicious and definitely much better for the body than the refined sugar versions (not to say that we avoid sugar altogether, but I’m trying to pursue healthier options these days) . Hope you enjoy the recipe if you try it. Sending hugs to you and Chris! xx

  4. Holy what-the-heck-are-you-doing dude. I’ll fricking make this. After years on my not-quite-sure-about-it list, tahini has finally made it as a pantry staple so I think I owe it to the tahini if nothing else :)

  5. Fantastic recipe – not too expensive to make too, I just made a batch, and oh you are so right about date caramel – I licked the bowl clean!

    • Oh, you made it?! Yay, that’s so exciting to hear Lee! Glad that you enjoyed it and that it worked perfectly well in your kitchen. Date caramel is dangerous (good thing it’s full of goodness!) x

    • Thanks Caeli! So delicious isn’t it, nut butter and dates are pretty much made to be eaten together ;)
      By the way, totally off track but PLEASE COME TO PERTH. I am so sad that I was too disorganised to manage a catch up when I was over east. Hoping that we can one day manage a delicious vegan lunch with quality chats xxx

      • Ahhhh I know – I was in Perth recently but only for a weekend as my grandad has been unwell so I only really had time to spend with family, but I absolutely want to come back again this year – every time I come back I realise how much I miss the place xx

  6. Laura– you’re introducing us all to some new ingredients– this does sound luscious — love anything nutty. And it’s a pretty little swore on the plate– and I do agree some weeks do drive you to cake (or a nutty dark chocolate bar). thanks…

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