Ok I don’t know if you are ready for how unreal these Salted caramel squares are. This are probably my favourite sweet recipe of all time! I’ve always had a soft spot for caramel squares and their luscious layers.
However, normally caramel squares are packed with sugar, flour and calories. So I altered this recipe with nutritious ingredients and dare I say, I actually think I improved the taste and texture 🙂
I packed these squares with gooey caramel mix, a biscuity base and a thick layer of dark chocolate on top. Can you name a better combo? I’ll wait 😉
I love that this recipe is refined sugar free, refined flour free and high protein. ( A whole 12g protein per square!)
The dates make an amazing sticky caramel and I added salt to make these salted caramel – the ultimate flavour.
All you need is 10 simple ingredients!
If you want more healthy sweet treats similar to these salted caramel squares, check these out:
White Chocolate Chunk Blondies
No bake Peanut butter Swirl Bars
Oatmeal Chocolate chip cookies
Salted caramel squares
Equipment
- bowl
- deep square dish/tray
- Spoon
- blender/food processor
Ingredients
For the base:
- 100 g oat flour
- 100 g ground almonds
- 1 scoop vanilla protein powder I like kinetica vanilla
- 1 tbsp cinnamon
- 100 g smooth almond butter I like pip n nut – you could also sub with peanut butter
- 50 g maple syrup
For the caramel
- 200 g pitted medjool dates
- 50 ml cashew milk or any nut milk
- 50 ml hot water
- 50 g ground almonds
- 1/2 tsp salt
For the chocolate topping
- 125 g melted dark chocolate I used 70% cocoa solids
- 2 tsp coconut oil
Instructions
For the base
- Add oat flour, ground almonds, protein powder and cinnamon to a bowl and mix
- Mix the almond butter and maple syrup in separate bowl until combined (melt slightly in microwave if the nut butter is stiff)
- Add almond butter/maple mix to the oat flour mix and stir continuously until it comes together into a dry dough-like mix
- Line your dish/tray with baking parchment and press the biscuit base into the dish until spread evenly and compact. Use your hands to flatten or the bottom of a glass/cup. Put in the fridge to set
For the caramel
- Add the dates and hot water to a saucepan and stir on low heat until the dates soften
- When softened, add dates to the food processor with the cashew milk, ground almonds and salt. Pulse and process until eventhing is combined and you have a smooth caramel
- Pour the caramel on top of your biscuit base and spread evenly with a spoon/spatula. Put the mix into the freezer for 5-10 minutes while you make the chocolate topping
For the chocolate topping
- Melt the chocolate and coconut oil on a very low heat in a saucepan/microwave at 30 second intervals. It should be smooth and glossy
- Pour the chocolate mix on the caramel layer and tilt the dish until the chocolate is spread completely across the top of the squares
- Place the squares in the fridge for 30 minutes to set completely. Cut into 9 squares and enjoy!
