RAW VEGAN CARAMEL CHOCOLATE SQUARES
One treat I miss the most since going vegan is chocolate caramel shortbread. As kids, whenever mum would drag take us to her shop, my brother and I would beg for money to buy caramel shortbread from the neighbouring Karen Provision Store. It was so sweet, it made your teeth hurt, but the combination of rich chocolate, salty-sweet caramel and the crunchy biscuit at the bottom was worth the sugar crash.
This alternative is healthier and less time consuming to prepare, it’s also perfect for those on gluten-free diets. Most of all, they’re delicious! :)
So, here’s what I used:
Base: 1 cup almond flour, 1/2 cup dessicated coconut, 1/2 cup coconut flour, 3tbsp agave nectar.
Caramel layer: 3 cups pitted dates* (use 2 cups for a thinner layer), 3 tbsp coconut cream, 2 tbsp coconut manna/butter, 1/3 cup coconut oil, a pinch of salt.
Chocolate layer: 1/4 cup raw cacao powder, 1/4 cup agave nectar, 1/3 cup melted coconut oil.
* If your blender isn’t as strong, it might help to soak the dates for at least thirty minutes to soften them.
Method:
1. Line rectangular baking tray with cling film so your shortbread doesn’t stick to the sides.
2. Combine base ingredients in a bowl or use a food processor if you have one.
3.Firmly press down base ingredients in the tray, then place it in the freezer as you prepare the caramel layer.
4. Blend caramel layer ingredients. It makes a really sticky mixture which you might have to scrape from the sides of the blender. Don’t worry if it looks dark, the caramel layer becomes lighter after freezing.
5. Pour caramel layer over base ingredients and even it out with a spatula, then place the baking tin back in the freezer.
6. The chocolate layer is the easiest. Mix all your ingredients in a jug or bowl until you have a smooth consistency then pour it over your caramel layer.
7. Freeze overnight.
When you’re ready to devour, warm a sharp knife with hot water from the tap (then dry it) before cutting your slices.
