Here's another version of a raw caramel slice. I've tweaked the ingredients to make it simpler. If you're not averse to peanuts, peanut butter makes a very good caramel base. The prunes add a lovely sweetness to the base.

1/2 c pitted dates
1/3 c prunes, optional
1 c almonds (toasted if you like)
1 1/2 tbsp coconut oil
pinch sea salt

1/2 c pitted dates (or date syrup)
1/2 c maple syrup
1/3 c peanut butter (I prefer smooth)
1/4 c coconut oil

1/4 c cacao powder
1/4 c coconut oil, softened
2 tbsp maple syrup

Line a 20cm square tin with baking paper.

Blitz the base ingredients in a food processor until sticky and crumbly. Press evenly into your tin and refrigerate.

Mix all the caramel ingredients in a food processor until smooth. Spread evenly over base and freeze for an hour or until firm.

Mix topping ingredients in a small bowl until smooth. Spread evenly over set caramel and sprinkle with sea salt flakes. Refrigerate or freeze for an hour until fim.

Use a hot sharp knife to cut into 16 pieces. Store slice in the fridge or freezer.