Almond Caramel Squares

These petite little squares are filled with all the decadently sweet goodness of almonds, chocolate and caramel. A smidgen of pink salt brings all the flavours to the fore.


Serves 25

Preparation Time

Cook time

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Cook's NoteUse the best form of raw cacao for the most intense chocolatey flavour.
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For the base:

  • 200g almonds
  • 30g desiccated coconut
  • 10 pitted dates
  • 60g coconut oil, melted

For the middle layer:

  • 45 pitted dates
  • 10ml fresh lemon juice
  • ¼ tsp ground cinnamon
  • 140g almond butter
  • 150g coconut oil
  • 180g honey
  • 1 tsp vanilla extract
  • ¼ tsp pink salt

For the topping:

  • 20g cacao powder
  • 120ml coconut oil
  • 60g honey


Combine all the base layer ingredients in a food processor, and pulse for 2 minutes or until they have a crumb-like texture. Press the base into a lightly greased 20cm x 20cm baking tray and place in the freezer to firm.

Place all the middle layer ingredients in a food processor and blitz until silky and smooth. Pour the contents over the chilled base mix and spread evenly. Return to the freezer to set.

In a bain-marie, mix the topping ingredients and melt until fully combined. Pour the mixture over the set middle layer and place in the fridge overnight before slicing into 25 x 4cm squares.