RUSTIC CARAMEL SQUARES 🏵️😊🏵️

Hello my Dearest Foodies,

Although these squares are not as neath and pretty as most of my desserts, their flavor and nutritional value makes up for it. The are also super easy to make and they are a great snack to go.

Since they are made from highly nutritious ingredients, you can also eat them for breakfast or after workout. I am sure many of you know the nutritional value and health benefits of the main ingredients, however, if you do not, please follow these links:

• DATES
• ALMONDS
• SUNFLOWER SEEDS
• QUINOA

Wish you a wonderful and healthy week 🏵️😊🏵️

RUSTIC CARAMEL SQUARES
Chewy & Crispy Date Caramel Squares with Chocolate
Vegan – Gluten Free
Author: Lena’s Vegan Living

INGREDIENTS for CRISP
• Quinoa flakes 1cup
• Raw almonds 1/2 cup
• Almond flour 1/2 cup
• Sunflower seeds ½ cup
• Virgin coconut oil ¼ cup (melted above the steam)
• Maple syrup ¼ cup
• Himalayan pink slat ½ tsp
• Two baking pans about 11 x 7 inch
• Parchment paper

PROCESS
• Preheat oven to 400F.
• In the meantime, grind almonds in a food processor (make sure they remain chunky).
• In a bowl, mix all ingredients thoroughly.
• Spread evenly on your baking sheets and press down with your fingers all the way to the edge. Make it flat as possible.
• Bake for 15 to 20 minutes until golden brown.
• When ready, let it cool down.
• Remove from the baking sheet and carefully peal off the parchment paper.
• Place on the cutting board and cut each piece in half vertically. It’s easier to work with it when it when smaller.
• Spread half of caramel on one half of each crisp about ¼ inch thick while leaving about ¼ inch space from the edge.
• Place the remaining halves on top and press down lightly.
• Store in a refrigerator for couple hours.
• When ready add melted chocolate on top with spatula evenly as possible and place into a refrigerator overnight.
• Before serving, cut it into squares with sharp knife. It will not be possible to do it neatly but do your best.

Note: You can wrap each square into a plastic wrap and place them into a sealed container. Keep refrigerated.

CARAMEL FILLING
• Medjool pitted dates 1cup (soaked for 15min)
• Almond butter 1/2cup (unsweetened)
• Tahini 1/2cup
• Coconut water ½ cup (or plant-based milk of your choice)
• Pinch of Himalayan pink salt
• Few drops of caramel extract or pumpkin spice
Blend all in a food processor.

CHOCOLATE
• Dark chocolate 60gr
• Maple syrup 1tbs
• Canned coconut milk ¼ cup

PROCESS
• Melt the chocolate in a double boiler above steam.
• When ready, take it off the heat, add milk and whisk well until smooth.
• Add maple syrup and repeat.

THANK YOU FOR VISITING & BON APPETIT
FOR RECIPES PLEASE VISIT MY Lena's Vegan Living Blog

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