In addition to being incredibly tasty, raw (that means no-baking involved) desserts are also becoming some of the healthiest and most planet-friendly options for when you’re feeling your sweet tooth cravings!

Raw desserts often feature a short list of whole, unprocessed ingredients like nuts, seeds and dried fruit. Today I’m going to share with you an amazing recipe for Autumn Toffee Apple Slices from the brilliant Raw Food Chef, Deborah Durrant. This is a raw version of the classic caramel or toffee slice. It just took me one look at the deliciously mouth-watering photo to entice me to make it immediately! Several of the ingredients cab be bought directly from Tiana fair Trade Organics, my favourite coconutty company

TOFFEE APPLE SLICES: Crumbly shortbread, rich toffee balanced with apples and dark chocolate. This will be a recipe you’ll want to come back to time and time again.


Yield: 10 slices or 20 squares

Effort: Easy – Medium

Time: 30 minutes

Setting time: 1 – 2 hours


Lining the tart tin with cling film will make the shortbread easier to remove



For the biscuit base:

2¼ cups cashew nuts

¾ cup raw dried coconut flakes

¾ cup coconut flour

3 tbsp agave

2 tbsp coconut sugar

1 tbsp vanilla extract

5 tbsp melted coconut butter


For the apple layer:

2 cups dried apple slices


For the toff­ee sauce:

¼ cup & 2 tbsp maple syrup

¼ cup & 2 tbsp agave

¾ cup melted coconut butter

¾ cup coconut sugar

3 Medjool dates, stones removed

1 ½ tsp mesquite (Peruvian carob)

A good pinch of sea salt


For the chocolate layer:

½ cup cacao butter, melted

4 tbsp cacao powder

1 1/2 tbsp agave

11/2 tsp Peruvian carob

Pinch of sea salt


Alternatively, melt your favourite dark chocolate bar.




  1. Start by making the shortbread. In a food processor, grind the cashew nuts and the coconut flakes to a powder. In a large mixing bowl, mix all the ingredients together, except the melted coconut butter. Add the melted coconut butter and combine until the mixture starts to stick together. Press the shortbread into the bottom of the tin lined with cling film. Leave in the fridge or freezer to firm up. In the meantime, make the toffee sauce.
  1. In a blender, whizz all the ingredients for the toffee sauce until smooth. Remove the shortbread from the freezer and add a layer of the dried apple slices and pour over the toffee sauce. Return the shortbread with toffee apples to the fridge or freezer to set.
  1. Whilst this is setting, make the chocolate topping. Melt the cacao butter in a heatproof bowl over a saucepan of barely simmering water. When melted stir in the cacao powder, agave syrup and mesquite (Peruvian carob). Mix well. When the toffee has set, pour the melted chocolate layer over the top and return to the fridge or freezer until set firm.
  1. Cut into squares or slices to serve.


For more picture perfect and delicious raw dessert recipes, take a look at Deborah Durrant’s virtual kitchen here