Chocolate Caramel Squares

I am a typical girl and like my chocolate and sweet treats. These chocolate caramel squares make the perfect treat - just don't eat them all at once!

Base:

200g ground almonds

2.5 tbsp. almond nut butter

2 tbsp. coconut sugar

Add ground almonds, almond butter and coconut sugar into a blender and blend until mixture starts to bind together (you can add a drip of water or more almond butter if it doesn't). Press the mixture into a mould (silicone or a tin lined with cling film or baking paper works well) and freeze for 30-45 minutes.

Middle:

150g Medjool dates, pitted

2.5 tbsp. almond nut butter

150ml boiling water

2 tbsp. coconut oil

Place the pitted dates in 150ml boiling water to soak.

Remove the base from the freezer and set aside. Place the soaked dates with the water into the food processor, add the almond butter and coconut oil and blend until smooth. Next spoon the mixture on top of the base and spread evenly and put in freezer again for an hour until set.

Top:

200g 85% good quality chocolate

Break the chocolate into pieces and place into a heatproof bowl. Sit over a pan of simmering water and allow the chocolate to melt, stirring occasionally. Pour the melted chocolate over the caramel middle layer and spread evenly with a knife and then put back in the freezer for about 30 minutes until set. Remove from the mould and carefully slice your shortbread into squares.

Keep in a sealed container in the fridge or in the freezer for a later date!

Enjoy!

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