Double Chocolate Caramel Squares

Caramel Filling

• 330g medjool dates (if not medjool put all the dates in a bowl of boiling water and cover. Leave for an hour, drain out the liquid and use as normal)
• 1/2 cup tinned coconut milk
• 2 tbsp smooth peanut butter
• 2 tbsp coconut oil
• 1/2 - 1 tsp rock salt

Chocolate Topping

• 2 tbsp coconut oil
• 75g dark chocolate 70%+ (editor note to add you could use homemade raw chocolate here of course)
• 1/2 tsp rock salt

Method

1. Line a loaf tin with greaseproof paper.
2. Put all the ingredients for the base in to a processor. Blend for a couple of minutes until well combined, it should stick together and crumble a bit.
3. Press down the mix in to the tin as flat as possible.
4. Place the tin in the freezer.
5. Then place all the caramel ingredients in the processor and blend until smooth.
6. Pour this mix evenly over the base mix and return to the freezer.
7. Melt dark chocolate over a pot of boiling water. Once melted stir through the coconut oil and salt.
8. Pour the chocolate mix over the caramel, spreading out evenly.
9. Place back in the freezer for an 1 hour to set.
10. Once it is set, cut into squares or slices or whatever shape you like.

About The Author

Eva Killeen is an Irish nutritionist who provides healthy living inspiration & advice. Learn to optimise health, energy, radiance & happiness by enjoying a balanced life. Posting as The Nourished Lifestyle, you can find Eva on Instagram and Facebook.

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