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.

RECIPE INFO

Serves 25

Preparation Time
min

Cook time
min

Rating
1 Star2 Stars3 Stars4 Stars5 Stars
Loading...
Have you tried this recipe?
Click the stars to rate it.
Cook's NoteUse the best form of raw cacao for the most intense chocolatey flavour.
Share this recipe
Print
Email this recipe

INGREDIENTS

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

METHOD

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.

RECOMMENDED PRODUCTS