Raw Vegan Salted Caramel Squares

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These easy to make, raw, dairy free, gluten free, refined sugar free, salty, chocolatey, caramel squares are not one to pass up. If you are like me and suffer from acne/hormonal issues and feel you cant really tolerate highly processed, refined sugar treats, but have a sweet tooth that is just a borderline addiction - you NEED to try these. You wont be disappointed I promise. I mean just look at them!

They even got the seal of approval from my boyfriend who usually refuses to try my healthy treats because they are healthy hehe. This is saying something!

You will need:

For the base -

  • 85g coconut flour

  • 85g gluten free oat flour (only if you want to keep it GF)

  • 8 medjool dates (soaked)

  • dash of vanilla essence

  • 2 tbsp honey

  • 1 tbsp peanut butter (one where the ingredients is 100% peanuts preferably)

For the caramel middle -

  • 1 cup cashews (soaked)

  • 4 medjool dates (soaked)

  • 2 tbsp coconut oil

  • 1/3 cup honey

For the chocolate layer -

  • 100g cacao butter

  • 40g raw cacao powder

  • 4 tbsp honey

  • 1 tsp coconut sugar

Method:

  • Line a large sized cupcake tin with coconut oil (I actually used a banana bread sized tin, however I think making them into separate cups will be easier due to cutting the chocolate layer after it has been in the freezer is a bit tricky).

The base:

  • blend together the soaked dates with some of the water they have been soaking in

  • add the date mix to the coconut flour/oat flour and mix together

  • then stir in the peanut butter, vanilla essence and honey.

  • if the mixture is too dry slowly add in water until it forms a dough like consistency (more on the dry side)

  • place mixture into cupcake slots and press down so it is compact. Place in freezer for around 15 mins

The caramel middle:

  • blend all of the ingredients together and drizzle over the base, if it is too dry, slowly add water

  • drizzle over the cupcake bases and place back into the freezer for a further 15 mins whilst we make the topping

The chocolate layer:

  • melt the cacao butter on a low heat in a pan, once it has all melted through add in the cacao powder, honey and coconut sugar. Stir through until all is melted together and it looks like chocolate sauce.

  • pour this onto the cupcakes and place them back in the freezer for a further 30ish minutes.

Hope you enjoy lovelies! Please like, share and tag me on insta if you make recreations. It would mean the world to me.

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Love to all and thank you in advance xxxxx