Caramel Squares

So much healthier than their condensed milk, sugar and shortbread original, these beauties require no baking.This recipe is from a book by ‘The Happy Pear’ It’s their first book, with a yellow cover - I highly recommend it.

Ingredients

For the base:

360g pitted dates

220g oats

240g almonds

2 tsps vanilla extract

2 tbsps coconut oil, melted

For the filling

360g pitted dates

60g all natural smooth peanut or almond butter

110g coconut oil, melted

A pinch of salt

For the topping

200g dark chocolate - I used 100g 70% and 100g of 85%

2 tbsps coconut oil, melted

Method

To make the base, put the dates into a food processor and blend until smooth. You may need to add a little water to reach a nice thick paste. Put the oats and almonds into the processor and once combined with the dates, add the vanilla and coconut oil.

Place the mixture in a non stick flapjack tray (I line mine with cling film). Spread evenly, pressing it down and compacting it with your hands. Put in the fridge.

To make the caramel filling, put the dates into the processor and blend until smooth. Again you may need to add a wee bit of water to reach a nice think paste. Melt the butter with the coconut oil. Allow to cool for a few minutes then add to the date paste in the processor along with the salt and process to combine. Spread the filling over the base and return it to the fridge while you melt the chocolate for the topping.

Gently melt the chocolate and the coconut oil in a heatproof bowl set over a pan of boiling water, making sure the bowl doesn’t touch the water. When melted, remove from the heat and pour over the caramel layer before refrigerating for a few hours.

Remove from the fridge about 30 minutes before slicing, I turn it upside down before cutting it - it makes it easier to cut and also makes sure I’m not leaving fingerprints in the lovely smooth chocolate

It really is very filling and a little goes a long way so cut into cubes about 1”x1”. Store in a sealed container in the fridge.