These chocolate salted caramel squares will leave you looking for more!! They are healthier as the caramel is based around dates and almond butter so they are higher in fibre than traditional sugar based caramel. We make a tasty almond biscuit base, a smooth date caramel and then top it all off by covering them in chocolate!!
280g ground almond or almond flour
100g agave or clear date syrup
100g coconut oil
300g pitted dates
100g almond or cashew or peanut butter
10-14 tablespoons water
4 tablespoons coconut oil
1 large pinch of salt (add more if you like it)
1 teaspoon Vanilla extract
300g dark chocolate
Line a brownie pan or baking tray that is approx 20cm x 30cm with baking parchment. In a saucepan melt the coconut oil. In a large bowl mix together the ground almond with the coconut oil and agave syrup/ clear date syrup. Pour into the lined baking tray and compact with a spoon so that its level and compressed. Put in the freezer to set for 20 mins while you make the caramel and melt the chocolate.
In a food processor add all ingredients for the caramel layer and blend until super smooth and caramel-like, this may take up to 5 minutes depending on your food processor and you may need to add a little more water if it is a bit clumpy and not blending!
Take out your base layer once it has fully set (should take 20 mins) and spread out the caramel layer on top of the base layer so it is smooth and well spread out. Put bake in the freezer to set again while you melt your chocolate.
Melt your chocolate by using a water bath or bain marie. Once melted pour over the top of the caramel layer.
Leave to cool and set
Once cold cut to your desired size
Enjoy these are so good!
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