Spiced Pumpkin Caramel Slice

Spiced Pumpkin Caramel Slice

12 slices
Prep Time
20 minutes + chilling time
Cooking Time
a few hours chilling time

A festive twist on a raw caramel slice. A creamy spiced pumpkin filling encapsulated by a raw biscuity base and rich dark chocolate.


1 cup pecans
1 cup almonds
1 cup desiccated coconut
4 Pureharvest Organic Rice Cakes,
6 medjool dates
4 tbsp Pureharvest Rice Malt Syrup,
1/4 cup Pureharvest Hazel Quench
10 medjool dates
1/2 cup almond butter
1/2 cup pureed pumpkin
2 tbsp ground ginger
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 cup Pureharvest Rice Malt Syrup,
2 tbsp Pureharvest Hazel Quench
150 g dark chocolate
5 tbsp Pureharvest Hazel Quench

Blitz together all the ingredients in a food processor to create a chunky mixture. Spoon this mixture into a deep sided container roughly 20 X 20 cm that is lined with baking paper or something to help you easily remove the slice later.

Again, blend all ingredients together in a food processor to create a creamy mixture. Pour this filling over the base and place in the freezer to set while you make the topping.

Melt the chocolate and coco quench in a heatproof bowl over simmering water. Once the chocolate starts to melt mix well to ensure that the coco quench and chocolate is well blended. Pour the chocolate on top of the filling. Cover and place back in the freezer to set completely for a few hours or overnight.

To serve, allow to defrost slowly in the fridge for about 1 hour or 15-20 minutes on the kitchen bench.


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