Almond Caramel Squares

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
Almond Caramel Squares
Main INGREDIENTS
  • Fruit
Ingredients
Method

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

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Cook's Notes:Use the best form of raw cacao for the most intense chocolatey flavour.