Vegan Hazelnut Caramel Square Recipe
Chewy hazelnut caramel on a crunchy biscuit base, all topped off with a thick layer of raw chocolate – these sweet treats are pure indulgence!
Whip up your own batch of these sweet caramel squares! All you need is a food processor, a baking tin, and a small saucepan.
Total Time: 40 minutes
Prep Time: 25 minutes
Cook Time: 15 minutes to chill
Servings: 8
Rating:
Total Time: 40 minutes
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- For the base
- 18.75 18.75 g hazelnuts or almonds
- 28.125 28.125 g Medjool dates
- 0.125 0.125 Tbsp maple syrup
- 0.125 0.125 Tbsp unsweetened almond milk
- For the caramel
- 43.75 43.75 g Medjool dates, soaked in water overnight
- 18.75 18.75 ml unsweetened almond milk
- 0.25 0.25 tsp vanilla extract
- 0.375 0.375 Tbsp hazelnut butter
- a generous pinch of sea salt
- For the chocolate topping
- 9.375 9.375 g cacao powder
- 7.5 7.5 g + 3 Tbsp maple syrup
- 7.5 7.5 g + 3 Tbsp coconut oil
Method
- Place the hazelnuts, dates, almond milk and maple syrup in a blender or food processor and pulse until you have a doughy mixture.
- Spread this evenly into your prepared tin.
- Place in the fridge (or freezer if you are in a hurry) to chill.
- Meanwhile, drain the dates that have been soaking.
- Place these dates, almond milk, vanilla, hazelnut butter and sea salt in the food processor and blend on high until you have a smooth caramel.
- Remove the tin from the fridge and smooth the caramel over the base layer.
- Return to the fridge.
- To make the chocolate layer, gently melt the coconut oil.
- Gently heat the maple syrup.
- Place the cacao powder in a bowl and gradually add the coconut oil and maple syrup, whisking to ensure a smooth consistency.
- Remove the caramel slices from the fridge and pour the chocolate layer over the caramel.
- Place in the fridge for 10-15 minutes to allow the chocolate to harden.
- Remove from the fridge to serve, and enjoy.
Are you still craving something sweet? Try making these Easy Peanut Butter Cups!
