Nutty & Salty Caramel Squares

by Collette White | 7 November, 2018

Good Morning friends, Happy Wednesday! I hope this finds you all well. Miss 16 and I were going through my recipes a few days ago and writing a list of the ones I still haven’t posted over here on my new website. Let me tell you, there are LOADS! And so many super popular ones like this! So … keep watching this space and to be sure that you don’t miss out on seeing them, make sure you subscribe to get them sent straight to your email inbox, I promise I won’t spam you! If you still haven’t tried any of my recipes, I highly recommend you start with this one, I think you will love me for it!

Ingredients

BASE

1 cup raw almonds (170g)

2 tblspns cacao (10g)

1 tblspn chia seeds (5g)

10 medjool dates – seeds removed (140g)

1 tspn coconut oil – solid (5g)

pinch salt

NUT CARAMEL

½ ‘heaped’ cup peanut butter (200g)

4 tblspns maple syrup (70g)

5 medjool dates – seeds removed (70g)

2 tspns coconut oil – solid (10g)

pinch salt

TOP

½ cup macadamias roughly chopped

¼ tspn salt

Method

Line a small meatloaf tin with baking paper and set aside.

In a food processor place all the ingredients for the base and combine on a high speed until completely mixed and almost paste like.

(TMX: Speed 7 – 40 seconds)

Put the mixture into the lined tin and push down firmly and evenly to form the base of the slice. Place in the freezer whist you do the next step.

Place all the ingredients into the food processor for the ‘nut caramel’ and combine on high until completely mixed.
(TMX: Speed 7 – 40 seconds)

Pour the ‘nut caramel’ mixture over the prepared base and smooth out to make an even layer. Sprinkle with chopped macadamias and a good amount of salt. Push the macadamias into the caramel slightly.

Place in the freezer for 2 hours before cutting into squares and enjoying!

Store in an airtight container in the freezer.

Notes

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,