Salted Date Caramel Sweet Treat Squares (Printable Version)
Wholesome, naturally sweetened squares with date caramel, sea salt, and almond-oat base. Vegan, gluten-free, refined sugar-free dessert option.
# What You'll Need:
→ Base
01 - 1 cup (100 g) rolled oats, gluten-free if needed
02 - 1 cup (120 g) almond flour
03 - 3 tbsp coconut oil, melted
04 - 2 tbsp pure maple syrup
05 - 1/4 tsp fine sea salt
→ Date Caramel
06 - 1 1/2 cups (250 g) pitted Medjool dates
07 - 1/3 cup (80 ml) canned full-fat coconut milk
08 - 1 tbsp almond butter
09 - 1/2 tsp vanilla extract
10 - 1/4 tsp fine sea salt
→ Chocolate Topping
11 - 3.5 oz (100 g) dark chocolate, dairy-free if needed, chopped
12 - 1 tbsp coconut oil
13 - Flaky sea salt for sprinkling
# How To Make:
01 - Line an 8x8-inch baking pan with parchment paper, ensuring overhang on all sides for easy removal later.
02 - Blend oats in a food processor until coarse flour forms. Add almond flour, melted coconut oil, maple syrup, and salt. Pulse until crumbly dough comes together.
03 - Press mixture evenly into prepared pan to form a compact base layer. Place in freezer while preparing caramel filling.
04 - If dates are firm, soak in hot water for 10 minutes then drain thoroughly. Add dates, coconut milk, almond butter, vanilla, and salt to clean food processor. Blend until completely smooth and creamy, scraping down sides as needed.
05 - Spread date caramel evenly over chilled base. Return to freezer for 20 minutes to set slightly.
06 - Combine chocolate and coconut oil in heatproof bowl. Set over saucepan of simmering water, stirring constantly until smooth and fully melted.
07 - Pour melted chocolate over caramel layer, spreading evenly to cover. Sprinkle immediately with flaky sea salt.
08 - Refrigerate for at least 1 hour or until chocolate is firm and layers are fully set.
09 - Lift bars from pan using parchment overhang. Cut into 16 squares. Store refrigerated in airtight container.
# Expert Advice:
01 -
- The date caramel tastes like something from a fancy bakery but takes minutes to make
- These keep in the fridge for weeks, making them perfect for sudden sweet cravings
02 -
- Room temperature chocolate topping will not cut cleanly, so be patient with the chilling step
- Soaking hard dates in hot water is nonnegotiable if they are not soft and plump to begin with
03 -
- Press the crust mixture firmly into the pan using the bottom of a measuring cup for an even layer
- Add a pinch of cinnamon to the crust for warmth that pairs beautifully with the date caramel