Peanut Caramel Squares
These caramel squares are epic and will be an instant hit with everyone who’s lucky enough to taste them. They’re refined sugar free, vegan, gluten free and seriously delicious.
Takes
Serves 16
Ingredients
BASE LAYER
- 100 g dates
- 150 g almonds
- 150 g walnuts
- 1.50 tsp vanilla
- 2 tbsp coconut oil
- 1 tsp cocoa powder
CARAMEL LAYER
- 450 g dates
- 225 g peanut butter
- 165 g coconut oil
- 18 tbsp water
- small pinch salt
CHOCOLATE TOP LAYER
- 195 g cocoa butter
- 180 g maple syrup
- 30 g cocoa powder
Instructions
Base Layer
- In a food processor, blend the walnuts and almonds until they have a breadcrumb-like texture.
- Add the dates, coconut oil, vanilla extract, cocoa powder, and a small pinch of salt. Blend again until the mixture starts to come together.
- Line a standard baking tray with parchment paper, then press the base mixture into the tray, using the back of a spoon to compress it evenly.
Caramel Layer
- In the food processor, combine the peanut butter, dates, coconut oil, vanilla extract, and salt. Add approximately 10 tablespoons of water, then blend. Add more water gradually as needed until a soft, caramel-like consistency is achieved.
- Spread the caramel over the base layer using the back of a wet spoon for easy spreading.
Chocolate Top Layer
- Melt the cocoa butter in a heatproof bowl set over a pan of simmering water. Once melted, transfer to a large mixing bowl, then add the cocoa powder and maple syrup. Gently whisk until smooth.
- Pour the chocolate mixture over the caramel layer and spread evenly.
- Refrigerate for 25-30 minutes or until the squares are fully set.
- Slice into squares and enjoy!
