These little squares are just too good not to share – I think they’re the best raw treat I’ve made yet. And as you might know by now I don’t use any refined sugar, dairy or eggs in my recipes – still they are so darn delicious. I kept them in my freezer and couldn’t help but have one or two nearly every day.
INGREDIENTS:
For the base:
1 1/2 cups almonds (roasted)
1 1/2 cups walnuts
2 tbsp coconut oil (melted)
1 tsp vanilla
3 medjool dates
1 tbsp maple syrup
pinch of salt
For the caramel layer:
15 medjool dates (soaked in hot water for 10 min)
2 tbsp coconut oil (melted)
1/2 cup tahini
2 tbsp maple syrup
1/4 tsp salt
For the chocolate layer:
1/4 cup rice malt syrup
1/3 cup raw cacao
1/2 cup coconut oil (melted)
1 tsp vanilla
or just melt 100g sugar free dark chocolate
INSTRUCTIONS:
- To make the crust, place the almonds, walnuts, dates, coconut oil, maple syrup, vanilla and salt in a food processor and process for 1–2 minutes. Press the mixture evenly into a lined baking tin.
- To make the date caramel, blitz dates, coconut oil, tahini, maple syrup, and salt until completely smooth. Spread over the prepared base and place into the fridge.
- Place the cacao, oil, vanilla and rice malt syrup in a heatproof bowl over a saucepan of simmering water and stir for 2–3 minutes or until smooth. Pour the cacao mixture over the caramel and leave in the freezer until set.
- Best eaten within 30 mins of removing from freezer.
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