Date and cashew slice

Give your slice a raw twist for something a little bit different and just as good.

  • 20 mins cooking
  • Makes 24 pieces
  • Print
This raw and gluten-free version of the classic caramel slice uses cashews, coconut oil and maple & golden syrups for a twist on the treat.
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  • 1¾ cups (265g) raw cashews
  • 1 cup (140g) coconut flour
  • ¼ cup (60ml) melted coconut oil
  • ¼ cup (60ml) maple syrup
  • 1 tablespoon golden syrup
  • 1½ cups (345g) fresh dates, pitted
  • ¼ cup (60ml) melted coconut oil, extra
  • ⅓ cup (115g) golden syrup, extra
  • pinch salt
  • 1 teaspoon vanilla essence
  • ⅓ cup (35g) cacao powder
  • ½ cup (125ml) melted coconut oil
  • ¼ cup (60ml) maple syrup


  • 1
    Soak cashews in cold water for 1 hour; drain.
  • 2
    Grease a 16cm x 26cm rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm over the sides.
  • 3
    Blend or process ¼ cup of the cashews, coconut flour, coconut oil and syrups until combined. Spread mixture into pan. Cover; refrigerate for 30 minutes or until set.
  • 4
    Meanwhile, blend or process remaining cashews with dates, extra oil, extra syrup, salt and essence until as smooth as possible. Spread date mixture over base. Cover; refrigerate for 30 minutes or until firmed slightly.
  • 5
    Make topping; Stir ingredients into a small bowl until smooth. Pour over date filling, spread to cover evenly. Cover; refrigerate overnight.
  • 6
    Just before serving, cut into 24 squares.

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