Caramel Squares - Vegan - Raw Food

 Base:
Almonds

Walnuts

compact dates

Caramel Layer:

Compact  dates

Tehina

Water (to desired consistency)

 2 tablespoons of maple syrup - optional

Cinnamon
Add flax seeds for thickness and goodness

For the Chocolate:

Dutch processed cacao powder (will try carob powder next time) verdict: Carob is GREAT here
Carob powder/Cacao

Maple syrup

Tehina

Compact dates
White sesame for sprinkling (nice chefy effect)
Water if necessary to loosen

Nut Base

Blitz Almonds, Pecans, in Blender to large-ish peices as in photo.  (I like mine crunchy, but if you like yours less textural, blitz more)

Add dates and almond butter to adhere the mixture together.

Caramel Filling

Blitz dates, almond butter and maple.  Add water to adhere the mixture, (original recipe stated 1/2 cups of water.)  but don't think I added that much.  Should be a thick almost stiff caramel.
Note for self: Try substituting or adding Tahini instead of the Almond Butter.
                       Pinch of cinnamon

"Chocolate' Topping

Heat oil, cacao powder, maple, almond butter and dates.  Mix well.  Pour topping over.
Admittedly, the first time I stuck to the recipe and cooked the choco topping.  There in after just blitz the topping like every other layer here.
Note: best to chill the caramel layer  in refrigerator or freezer for a short time to set for easier topping spreading.

Sprinkle with white sesame seeds for maximum impact.

Keep frozen and serve straight from the freezer.  Cool and delicious.

Original Recipe - Click here

Original Recipe with Tahini


On lazy days ( which is often)  I just make more of the caramel filling, pour  two thirds of this onto the base, spread.  Then add cacao/carob powder, mix and use this as the 'chocolate' topping

This is the compact dates I like to use, found easily in Israel.