I designed this recipe salted date caramel squares for the Macmillian Coffee Morning in work and they went down really well! My orange crunch caramel squares were so popular I wanted to come up with an alternative flavour and decided salted caramel would be perfect as its everywhere at the moment and I haven’t met anyone who doesn’t like it!
By using medjool dates, coconut oil, salt, vanilla and rice milk this treat recipe is completely gluten free, dairy free and refined sugar free! It’s hard to believe it since they taste so indulgent and naughty! They are naturally high in fibre so will fill you up a lot quicker than shop bought over-processed snacks!
Makes approximately 15 squares
INGREDIENTS:
Base:
200g gluten free oat flour (or porridge oats ground to a flour)
100g ground almonds
50g melted coconut oil
50g maple syrup
Pinch of salt
½ tsp vanilla extract
Salted caramel layer:
350g pitted medjool dates
2 tbsp rice milk
2 tbsp melted coconut oil
? tsp – 1/4 tsp salt (depending on your taste)
½ tsp vanilla extract
Chocolate topping:
100g melted coconut oil
7 tbsp cacao powder
5 tbsp maple syrup
¼ tsp vanilla extract
Pinch of salt
METHOD:
- Line a large brownie tin with baking paper, approximately 10 inches by 6 inches
- To make the base layer combine all the ingredients in a bowl until it holds together between your fingers
- Press the mixture into the tin and place in the freezer while you make the remaining layers
- To make the caramel layer place everything in a food processor and process until it reaches it reaches a smooth caramel texture, you will need to scrape down the sides a few times to make sure all the dates are broken down
- Spread the caramel over the base layer and place back in the freezer for at least 30 minutes
- When the middle layer has set you can start making the chocolate topping
- Melt the coconut oil in a bowl over a pan of gently simmering water
- Remove the oil from the heat and whisk in the other ingredients
- Remove the tray from the freezer and pour the chocolate over the top of it
- Leave the chocolate to set (this will only take a few minutes) then cut them into squares and store in the fridge or freezer
