These three layer chocolate caramel squares are refined sugar free and require no baking!
They involve a cashew nut base, a peanut butter and date caramel – and gorgeous chocolate ganache.
Enjoy.
Notes:
- These are best enjoyed straight from the fridge. The base will be firm and the ganache will have a gorgeous fudge-like texture!
- When you’re making the ganache, it’s really important to melt the chocolate slowly over a low heat. The water below the bowl shouldn’t be bowling – even gently. You just need to rely on the heat from the water to gradually melt the chocolate so it combines with the plant-based milk – otherwise you risk splitting the chocolate!
- We recommend dipping a sharp knife in warm water for 10-15 seconds, then wiping the knife clean before slicing. This isn’t entirely necessary, but it’s a useful tip to create cleaner slices.
Things to know:
- You can store these in the fridge for up to a week or pop them in the freezer for up to 3 months.
- You can make these soy-free using an oat-based or almond-based plant milk.
- For the caramel layer, we recommend soaking the dates, then draining before you add the dates to the food processor. This will create a smoother caramel.
- We love to use Medjool dates, which have a more intense caramel-like flavour. But really any type of date will do.
- We use soy-milk, but you can use any type of plant-based milk you like.
- If you don’t want to use cashews, you can use blanched almonds instead.
No Bake Chocolate Caramel Squares
Ingredients
For the caramel layer:
- 180 g dates, pitted
- 130 g smooth peanut butter
- 4 tbsp plant-based milk, we use soy
- salt, optional
For the nut base:
- 280 g cashews
- 100 g dates, pitted
- 2 tbsp maple syrup
For the nut base:
- 200 g 70% dark chocolate
- 120 ml plant-based milk, we use soy
Method
- First, add the pitted dates for the caramel layer to a bowl, then cover with hot water from a kettle and leave to soak.
- For the nut base, add the cashews to a food processor. Process the cashews into a fine crumb, then add the pitted dates and maple syrup. Process again until the dates have broken down and the mixture comes together in a sticky clump.
- Line a square baking tin (we use a 7” x 7” tin, and anything similar will work fine) with baking paper, then add the nut base mixture. Press down to compress the mixture into an even layer that covers the full base of the tin. Add the tin to the freezer while you complete the next step.
- For the caramel layer, drain the soaked dates, removing as much water as you can. Next clean out the food processor, then add the soaked dates, peanut butter and plant-based milk (you can also add a generous pinch of salt here, if you like!). Process the caramel into a smooth paste, then add it to the tin on top of the nut base. Push the caramel into an even layer that fully covers the nut base, then pop the tin back in the freezer again.
- For the ganache, add an inch or so of water to a saucepan over a low heat. Place a metal or glass mixing bowl in the mouth of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Roughly break up the chocolate straight into the bowl, then pour in the plant-based milk. Be patient and avoid boiling the water. It’s important to melt the chocolate slowly to prevent it splitting. Stir occasionally until the chocolate has fully melted and combined with the milk, then pour the ganache over the caramel in the tin, creating an even layer of ganache that fully covers the caramel. Then pop the tin in the fridge for 30 minutes or until the ganache has set.
- Remove it from the tin, then slice into squares using a warm knife (we dip the knife in warm water for 10-15 seconds, then wipe it clean before slicing). We think these are best enjoyed chilled and straight out of the fridge!
2 Comments
I tried this recipe today and it was so good! Perfect to satisfy my sweet tooth without feeling guilty.
Recipe shows 2 nutbase ( I think one is ganache)