Before I was diagnosed with Coeliac Disease and IBS, millionaire squares were one of my favourite sweet treats. Those indulgent squares were laden in processed sugar, gluten and dairy so these orange crunch caramel squares are the perfect clean eating version. They remind me of orange creams!
The gluten free oat flour gives the base a light but crumbly biscuit-like texture which definitely helps balance out the sweetness of the caramel layer! Dates are an amazing, natural way of sweetening snacks and desserts without having to add any refined sugar. They are also high in fibre and essential minerals so you can’t feel guilty when enjoying these little bites! By using fresh orange zest and juice you are also adding a boost of vitamin C to this deceivingly healthy snack!
Dates don’t suit everyone avoiding high FODMAP foods as dried fruit can trigger some people’s symptoms. Luckily, I can tolerate them in small quantities so these delicious little squares are great for the occasional treat!
Who said healthy had to be boring!
Makes approximately 24 squares
INGREDIENTS:
Base:
150g gluten free oat flour (or porridge oats ground to a flour)
150g ground almonds
50g melted coconut oil
50g maple syrup
Caramel layer:
350g pitted medjool dates, cut into small pieces
3 tbsp rice milk
1 tbsp melted coconut oil
2 tbsp fresh orange juice
Zest of 1 orange
2 tbsp cacao nibs
Raw chocolate layer:
100g coconut oil
1 tbsp fresh orange juice
7 tbsp cacao powder
5 tbsp maple syrup
1 tbsp cacao nibs
3 drops of pure orange oil (optional)
METHOD:
- Line a large brownie tin, i used one that measured 10 inches by 6 inches
- To make the base layer combine all the ingredients in a bowl, the mixture should still be dry but will stick together when pressed
- Press the base layer into the tin, place in the freezer while you make the middle layer
- To make the orange crunch caramel add everything except the cacao nibs to a food processor and process until smooth and caramel-like. You may need to scrape down the sides to avoid any date lumps
- Add the cacao nibs and pulse until even distribute
- Pour the caramel layer into the tin and spread evenly
- Put the tin back in the freezer for at least 30 mins
- Once the middle layer has set, prepare the final layer
- To make the chocolate topping melt the coconut oil in a bowl over a pan of lightly simmering water
- Remove the bowl from the heat and whisk in everything except the cacao nibs until smooth and shiny
- Remove the tin from the freezer, pour over the chocolate mixture and sprinkle over the remaining cacao nibs
- Best stored in the fridge or freezer
