Caramel Squares
This recipe is adapted from Nutriciously
Ingredients
Crust:
1.5 cups oat flour
½ cup almond flour
⅓ cup dates, pitted and chopped
2 1/2 tbsp full-fat coconut milk
Caramel:
⅓ cup almond butter
1 cup dates, pitted
4 tbsp almond milk
1 tsp vanilla extract
½ tsp salt
Chocolate Cover:
1 cup dark unsweetened chocolate, melted
1 tbsp melted coconut oil
roasted almonds for garnish (optional)
Instructions
Crust: add dates and coconut milk into a food processor and pulse to obtain a smooth puree. Add the almond and oat flour and pulse two or three times to incorporate, then transfer the mixture to a lined baking dish. Spread it into an even layer.
Caramel: blend the dates and almond milk for a couple of seconds before adding the rest of the ingredients. Blend all the ingredients until you achieve a smooth consistency, then pour your date caramel on top of the bottom layer in the baking sheet. Spread evenly with a spatula or large spoon, then cover and freeze for at least 1 hour.
Remove from the freezer and pour the dark melted chocolate over the hardened caramel layer and sprinkle with some coarse salt and crushed almonds. Work fast. The chocolate will hardened as soon as it touches the cold crust.
Cover again and refrigerate for at least 2 hours before cutting into slices and serving. Garnish with roasted almonds or any other topping.
