Chocolate Caramel Squares (vegan and gluten-free)

Chocolate Caramel Squares

Caramel squares, caramel shortbread, caramel slice, millionaire's shortbread, millionaire's slice, chocolate caramel shortbread, or Wellington squares. Whatever name you know them by, they are utterly irresistible. In this version, they’re also gluten-free, grain-free, vegan and refined sugar-free which, in my books anyway, makes them all the more delicious. A crumbly base with a gooey caramel centre, topped with thick chocolate, combine to make these deliciously moreish, three layer bars.
This recipe comes from Hannah Sillitoe’s book ‘Radiant’.

Chocolate Caramel Squares (vegan, gluten-free, grain-free & refined sugar-free)

INGREDIENTS

MAKES 32 GENEROUS SQUARES (or you can double that again if you just want a little bite)

FOR THE BASE LAYER

• 150g ground almonds

• 75g brazil nuts

• 50g pitted dates (chopped)

• 3 tbps melted coconut oil

FOR THE CARAMEL LAYER

• 100ml melted coconut oil

• 3 tbsp almond butter

• 8 dates (chopped)

• 2 tbsp maple syrup

• 1/2 tsp vanilla extract

• 1/2 tsp flaky sea salt

FOR THE CHOCOLATE LAYER

• 100ml melted coconut oil

• 4 tbsp raw cacao powder

• 2 tbsp maple syrup

• Sprinkle of flaky sea salt

METHOD:

NOTES:

If you don’t have ground almonds, you can make your own ground almonds by putting whole almonds in a high-powered blender (or coffee grinder) and blend to a fine crumb.

I melt the coconut oil for all three layers in a bowl over boiling water (bain marie)

FOR THE BASE LAYER:

1. Add all the base layer ingredients into a food processor.

2. Blend well until the mixture comes together into a sticky texture (when you take a pinch between your fingers it should hold together). If the mixture is too dry and it’s not coming together, add a little more dates or coconut oil.

3. Line a small tray with baking paper (I used a tray 17cm x 25cm) and press the mixture down well.

   TIP: Take a second piece of baking paper, slightly larger than the tray, and put it on top of your mixture and now you can use your fist or the back of a spoon to press the mixture down. I find it much easier, and less messy, than trying to press it down without the layer of baking paper.

4. Once it’s all pressed into one giant bar, pop the whole tray into the freezer to set (30 minutes should do the trick).

FOR THE CARAMEL LAYER:

1. Add all of the caramel layer ingredients into a jug blender and blend to a smooth texture (I use a high-powered Vitamix).

2. Take the tray from the freezer and pour the caramel layer on top.

3. Spread it out evenly and pop it back into the freezer to set while you prepare the chocolate layer (another 30 minutes should be enough time).

FOR THE CHOCOLATE LAYER:

1. Add all of the chocolate layer ingredients to a bowl and mix well until fully combined.

2. Take the tray from the freezer and check that the caramel is set (if you add the chocolate layer too soon it will melt into the layer below).

3. Pour the chocolate layer on top.

4. Spread it out evenly and pop it back into the freezer to set.

TO FINISH:

Once it’s set, take it out of the tray and cut into bite-sized pieces. Store in a container in the fridge or freezer. Best served at room temperature.