SUNDAY FUNDAY STICKY CARAMEL CHOCOLATE SQUARES 🍫🍫🍫

amy-goodrich (70)in #food • 5 years ago

Sunday Funday made extra fun with these little chocolate caramel sweet treats. Though I used to love Sunday's in the past as it was the day I did absolutely nothing since we opened our bakery Sunday is a normal day at work. But that doesn't mean you can't have some fun when you come home.

The good thing about the bakery, we start early but also close early which gives me plenty of time to make a lovely dessert.

Nothing better than to relax after a tough day at work (Sunday's are always so busy) than to relax in front of the tv with a yummy piece of this vegan treat. Pure bliss. What have you guys been up too on this lovely day?

SUNDAY FUNDAY STICKY CARAMEL CHOCOLATE SQUARES

INGREDIENTS

For the nutty base

½ cup unsalted raw almonds (or any other nut)
¼ cup raw unsalted peanuts (or any other nut)
6 dates, pitted
¼ cup old-fashioned rolled oats
2 Tbsp maple syrup
1 Tbsp shredded coconut
1 Tbsp coconut cream

For the sticky caramel layer

1¼ cup dates, pitted
1 tsp vanilla extract
1 tsp cinnamon powder
3-4 Tbsp water
¼ tsp sea salt

For the chocolate layer

¼ to ⅓ cup extra virgin coconut oil
¼ to ⅓ cup raw cacao powder
2 Tbsp maple syrup or to desired sweetness

DIRECTIONS

For the nutty base

Add all nut base ingredients to a food processor or blender and pulse until the dough comes together.
Line a baking pan or dish with plastic foil or baking paper. Press the base firmly into the pan. Place in the freezer to harden while you make the other layers.

For the sticky caramel layer

Combine all the ingredients in a food processor or blender. Blend/process until a smooth and sticky caramel forms. Add more water if needed to create a smooth, spreadable paste.
Take the base out of the freezer and spread the caramel layer evenly on top of the base and return to the freezer while making the chocolate sauce.

For the chocolate sauce

OPTIONAL: I live in the tropics so coconut oil is liquid over here. If you live in a colder climate, melt the coconut oil first.
Whisk together the coconut oil, raw cacao, and maple syrup. Pour over the caramel layer and put the pan into the fridge this time. Let sit for 30 minutes to one hour. Slice in squares and serve!