I’m confident to say that these chocolate caramel almond squares are hands down one of the best sweet treats I’ve ever had in my life! Just one bite and I’d be high in the sky, flying amongst the clouds in chocolate caramel heaven! These raw, vegan, gluten and refined sugar-free treats are not only finger-licking delicious but also super simple to make, taking less than 30 minutes from start to finish! The hardest part, however, is waiting for the chocolate coating to set in the freezer so you could steal a piece or two 🙂
Chocolate Caramel Almond Squares Recipe
Yields About 20 Squares
Crust
- 1 and 1/2 cups raw almonds
- 6 soft dates, pitted
- 1/2 cup unsweetened coconut shreds
- 2 tablespoons unrefined coconut oil
Caramel Filling
- 6 tablespoons almond butter
- 6 soft dates, pitted
- 2 tablespoons coconut or almond milk
- Pinch of unrefined sea salt
Chocolate Coating
- 1/4 cup unrefined coconut oil
- 1/4 cup raw cacao or carob powder
- 2-3 tablespoons pure maple syrup ( 2 if using carob, 3 if using cacao)
- Handful of cashews (optional)
Directions
- FOR THE CRUST: Blend almonds in the food processor until it turns into crumbs. Then add the rest of the crust ingredients and process until well combined
- Press into the bottom of a square pan until smooth and place in the freezer until you make the second layer
- FOR THE CARAMEL FILLING: Next, throw all the ingredients for the caramel filling into the food processor and blend until smooth and creamy
- Add the caramel layer on top of the crust and place it back in the freezer
- FOR THE CHOCOLATE COATING: Melt coconut oil on low heat. Turn off the heat, add cacao or carob powder and mix well until completely dissolved. Then add maple syrup and stir a bit more to combine
- Pour the chocolate sauce on top of the caramel layer and spread some cashews over it if desired
- Place the pan back into the freezer for about 2 hours until the chocolate sets. Cut into squares and enjoy! Store leftovers in the freezer for best results
