This is one of those recipes that sounds good in your head but then doesn’t execute how you like it. I wanted to recreate something along the lines of caramel cream squares. I had high hopes for myself! These didn’t turn out quite how I wanted but OMG they were SO good. Very ooey gooey and definitely not a square you can pick up and eat, but dig in with a spoon and you’re in heaven (can’t you tell by the half eaten pan?!)
Makes 16 squares
For the Base
2 cups of raw almonds
1 1/2 cups packed medjool dates
1/4 cup water
2 cups of raw cashews
1/2 cup of water
1/4 cup raw coconut nectar (could use agave or honey)
2 tsp vanilla, or fresh vanilla bean if you have it
4oz organic dark chocolate
1 Tbsp coconut oil
In a blender or food processor, combine all the ingredients for the base and spread into an 8″ x 8″ baking dish. Place in the freezer. Rinse out blender and add all the ingredients for the “cream” filling. Blend on high until smooth and creamy. It should be the texture of icing. Spread this over the base and place back into the freezer.Melt your chocolate and coconut oil together by using a double boiler method or in the microwave. Pour this over the cream layer and freeze for about 30 minutes.Cut into 16 squares. Store leftovers in the refrigerator.
You could try the recipe as is which is still awesome, or if you want a more firm square you could try these suggestions:
- The base was quite soft and sticky, so next time I’ll maybe add some coconut flour or almond meal to firm it up.
- The cream filling was almost a little too soft too, next time I would not add as much water.
- The chocolate layer was a bit too firm. It cracked when I cut it, so I would probably add more coconut oil or some Earth Balance butter to soften it up a bit.
Nutritional Info per square
241 Calories, 23g Carbs, 15g Fat, 9g Protein, 7mg Sodium, 15g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.