caramel squares

Easy caramel squares

Caramel squares need no introduction. They are an indulgent and tempting guilty pleasure. My version of caramel squares is very easy to make and is a healthier version of the ones you tend to find in the shops. The great news is they are still delicious.

Caramel Squares Ingredients

The base layer is a fabulous mix of almonds and desiccated coconut, sweetened with maple syrup. The caramel layer is then made with dates, peanut butter, some salt and oat milk giving a lovely salted caramel flavour and texture. A dark chocolate layer then finishes them off.

Often caramel squares are made with plenty of butter or oil, refined flour and sugar. This version is a healthier spin on the more traditional recipes, using less refined ingredients. So more nutrients, and more fibre. And they taste awesome, better than the store version, in my opinion.

Caramel Squares Base Layer

Once you have a blender to blitz the dates and almonds, and a appropriately sized tray to make them in then you should have the rest of the tools available in the kitchen. I use a 20cm x 20cm silicon tray, so anything around that size should work fine. No baking is involved.

Caramel Squares Caramel Layer

The only problem is that this needs some time to set so its best to make a little in advance. Don’t put the kettle on for the tea break just yet. I recommend putting it in the fridge for at least 3 hours to reach a nice firm consistency. You can eat sooner of course, but it will be a bit messier. This makes 16 squares if you cut them 4 x 4.


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Easy caramel squares

Wonderful caramel squares
Prep Time25 mins
Servings: 16 squares
Author: SimonDeaneHealth


Base :

  • 140 grams of almonds
  • 75 grams of desiccated shredded coconut
  • 5 tablespoons of maple syrup

Caramel :

  • 150 grams of pitted dates
  • 2 tablespoons of peanut butter
  • 80 ml of oat milk
  • 1/2 tsp of salt

Top layer :

  • 125 grams dark chocolate
  • 80 ml of oat milk


  • For the base
  • Put the almonds in a blender and blitz to crumbs
  • Add the shredded coconut and maple syrup and blitz again for a few seconds until everything is mixed
  • The base is now ready to be transferred to a tray. Pour the base mixture into the tray and compact with the back of a spatula so its flat and even (we used a 20 cm/ 20 cm silicon tray)

For the caramel :

  • Place all the ingredients for the caramel into a blender and blitz to a smooth puree
  • Transfer the mixture to the tray and spread it equally over the base.

For the chocolate layer :

  • Break up the chocolate into small pieces in a bowl with the oat milk
  • Put the bowl on top of a small pot of boiling water on a gentle simmer. (the bowl should cover all of the pot so that no steam gets into the bowl)
  • Stir regularly until melted
  • Spread evenly over the caramel layer
  • Refrigerate for at least 3 hours then enjoy


We recommend using a tray approximately 20cm x 20cm

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