RAW VEGAN CHOCOLATE CARAMEL SQUARES

If you are one of those people who just LOVE chocolate, you might have tried the Easy Vegan Chocolates I posted before, but you’ll definitely rave about this one. It’s so easy to make and even your non-vegan friends will go nuts about this one. But don’t tell me I didn’t warn you, this is one addictive chocolate treat.

No lactose, no eggs, no gluten, no sugar! They’re only sweetened with dates.

You need a food processor, a rubber spatula, a rectangular dish, baking parchment and a mixing bowl

INGREDIENTS

Crust

• 1 ¼ cup blanched almond flour
• 3 Tbsp coconut flour
• ½ cup pitted dates, chopped
• 2 Tsp water, or more as needed

Chocolate Date Caramel

• 1 ½ cup pitted dates, well packed
• ½ cup full fat coconut milk
• 3-4 Tbsp cacao powder
• 2 large pinches ground vanilla and himalaya salt each
• ¼ cup coconut oil, melted

Chocolate Sauce

• 1 Tbsp maple syrup
• 1 Tbsp cacao powder, sifted
• 1 Tbsp coconut oil, melted
• 1/2 – 1 Tsp hot water

INSTRUCTIONS

Crust

1. Combine the flours and dates in a food processor fitted with an S-blade until finely ground and well combined.
2. Add the water starting with 1 teaspoon. Pulse to combine.
3. Add the second teaspoon if needed so that the mixture holds together when pressed.
4. Put the dough in a baking dish lined with parchment paper and press it evenly into the bottom of the dish.

Chocolate Topping

1.  Puree the dates in the food processor. You may have to scrape down the sides of the food processor with a rubber spatula a few times.
2. Add the coconut milk, cacao, vanilla and salt. Puree again until smooth.
3. Once the mixture is completely smooth, add the oil and process until its incorporated.
4. Spread the mixture over the crust.
5. Chill in the fridge for 8-12 hours or in the freezer for 4-6 hours.
6. Slice into bars.

Chocolate Sauce

1. Whisk all ingredients together until smooth.
2. Drizzle over the chilled squares and top with coconut flakes.

• These Chewy Chocolate Squares will stay fresh for at least 5 days in the fridge, or 1 month in the freezer – if you can resist eating them all in one sitting.
• Don’t have coconut flour at home? You can replace it with shredded coconut too, or a little coconut oil for binding.

Recipe by www.julieslifestyle.com