Hazelnut caramel squares {Vegan, Raw, Paleo, Sugar free, Gluten free}
Recipe type: Dessert
Serves: Makes 8
  • 2 cups hazelnuts or almonds
  • 1 cup Medjool dates
  • 1 tbsp raw honey or maple syrup
  • 1 tbsp unsweetened almond milk
  • 1 + ½ cups Medjool dates soaked in water overnight
  • ⅔ cup unsweetened almond milk
  • 2 tsp vanilla
  • 3 tbsp hazelnut butter
  • Generous pinch of sea salt
  • ¾ cup cacao powder
  • ¼ cup + 3 tbsp honey or maple syrup
  • ¼ cup + 3 tbsp coconut oil
  1. Place the hazelnuts, dates, almond milk, honey or maple syrup in a blender or food processor and pulse until you have a doughy mixture.
  2. Spread this evenly into your prepared tin.
  3. Place on the fridge to chill. (or freezer if you are in a hurry)
  4. Meanwhile drain the dates that have been soaking.
  5. 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.
  6. Remove the tin from the fridge and smooth the caramel over the base layer.
  7. Return to the fridge.
  8. To make the chocolate layer gently melt the coconut oil.
  9. Gently heat the honey or maple syrup.
  10. Place the cacao powder in a bowl and gradually add in the coconut oil and honey whisking to ensure a smooth consistency.
  11. Remove the caramel slices from the fridge and pour the chocolate layer over the caramel.
  12. Place in the fridge for 10-15 minutes to allow the chocolate to harden.
  13. Remove from the fridge to serve and enjoy!
Recipe by The Good Food Goddess at http://thegoodfoodgoddess.com/hazelnut-caramel-squares-vegan-raw-paleo-sugar-free-gluten-free/