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Raw Caramel Slice Bites

Posted on July 18 2017

At Indie and Harper we are in looooooove with raw slices, and we’re lucky enough to have the fabulous Store Fifteen just down the road. 

After doing some research and trolling Pinterest, we stumbled across the fabulous Vanessa Vickery from and are enjoying everything she has to give, especially her Raw Caramel Slice Bites. 

You can see her full post Raw Caramel Slice Bites. We have included the recipe below for easy reference. Enjoy babe! 


Makes 24


Base layer

  • 1/2 cup macadamias
  • 6 medjool dates, pitted
  • 1/4 cup desiccated coconut

Caramel layer

  • 1/2 cup macadamias
  • 7 medjool dates, pitted
  • 1/3 cup pure maple syrup or rice malt syrup
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Chocolate layer

  • 1/3 cup coconut oil
  • 2 tablespoons pure maple syrup or rice malt syrup
  • 1/3 cup raw cacao powder


To make the base layer, add the ingredients to a high speed blender or food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a 24 mini muffin pan (see note below) and press down with the back of a teaspoon. Place it in the freezer.

To make the caramel layer, add the ingredients to a high speed blender and process until completely combined and smooth.  Spoon the mixture onto the bases and smooth over with the back of a teaspoon (see note below) and place back into the freezer for at least 1 hour to set.

To make the chocolate layer, melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the sweetener. Whisk briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the caramel layer and place back into the freezer and let it set completely, approximately 3-4 hours. Once frozen, they are much easier to remove.

I keep mine store in the freezer in an air tight container and remove them a few minutes before serving/eating.


1) I recommend using either a mini silicon muffin tray or cut out little strips of baking paper to use as tabs at the bottom of the regular mini muffin tray, to make it easier to remove them from the muffin tray.

2) If you are finding that the mixture is a little bit sticky to smooth out, try putting a little bit of coconut oil on the back of your spoon. It will help to smooth the caramel layer out


We hope you love as much as do. Please head over to the amazing Vanessa Vickery’s blog to share the love. 

with love and light, 




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