Vegan and gluten-free caramel squares

    8 hours 40 min

    The base for these caramel squares are made with ground almonds, almond butter and coconut oil. The filling is made of dates and almond butter and the chocolate topping is made with coconut oil and cacao.

    13 people made this

    Serves: 8 

    • Shortbread layer
    • 185g ground almonds
    • 4 tablespoons grapeseed oil
    • 3 tablespoons agave nectar
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt
    • Caramel layer
    • 11 dates, pitted
    • 4 tablespoons almond butter
    • 4 tablespoons hot water
    • Chocolate layer
    • 120ml coconut oil, melted
    • 6 1/2 tablespoons cacao powder
    • 2 tablespoons agave nectar

    Prep:20min  ›  Cook:20min  ›  Extra time:8hr chilling  ›  Ready in:8hr40min 

    1. Preheat oven to 180 C / Gas 4. Line a loaf tin with baking paper.
    2. Mix ground almonds, grapeseed oil, 3 tablespoons agave nectar, vanilla extract and salt together in a bowl; press into the prepared loaf tin.
    3. Bake in the preheated oven until base is lightly browned, about 20 minutes. Cool completely.
    4. Place dates in a food processor and process until a paste forms. Add almond butter and hot water and process until very smooth. Spread date mixture evenly over the cooled base; refrigerate.
    5. Whisk coconut oil, cacao powder and 2 tablespoons agave nectar together in a bowl until smooth; pour over date layer. Refrigerate until chocolate layer is set, 8 hours to overnight.

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