Chocolate Salted Caramel Squares
They are healthier as the caramel is based around dates and almond butter which makes them higher in fibre than traditional sugar-based caramel.
10 people
45 minutes
15 minutes
Ingredients
For the base layer
-
100
g
Agave Syrup
-
100
g
Coconut Oil
-
1
pinch
Salt
-
280
g
SuperValu Ground Almonds
or almond flour
For the caramel filling
-
100
g
Almond Butter
-
4
tbsp
Coconut Oil
-
300
g
Pitted Dates
-
1
pinch
Salt
-
1
tsp
Vanilla Extract
-
14
tbsp
Water
For the chocolate topping
-
300
g
Dark Chocolate
Method
- FOR THE BASE LAYER: Line a brownie pan or baking tray (approx. 20cm x 30cm) with baking parchment. In a saucepan melt the coconut oil. In a large bowl mix together the ground almond with the coconut oil, pinch of salt and agave syrup/ clear date syrup. Pour into the lined baking tray and compact with a spoon till level and compressed. Put in the freezer to set for 20 minutes while you make the caramel and melt the chocolate.
- FOR THE CARAMEL LAYER: In a food processor, add all ingredients for the caramel layer and blend until super smooth and caramel-like. This may take up to five minutes depending on your food processor and you may need to add a little more water if it is a bit clumpy and not blending.
- Take out your base layer once it has fully set and spread out the caramel layer on top. Put the tray back in the freezer to set again while you melt the chocolate.
- Melt the chocolate by using a water bath. Once melted pour over the top of the caramel layer. Leave to cool and set. Once cold cut to your desired size.
