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.

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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.

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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.

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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

Ingredients

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

Instructions

  • 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

Notes

We recommend using a tray approximately 20cm x 20cm

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