Can salted butterscotch squares [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make salted butterscotch squares [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes salted butterscotch squares [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does salted butterscotch squares [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Salted Butterscotch Squares
[Vegan, Gluten-Free]

Name: Salted Butterscotch Squares [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 18 squares servings
Cuisine: NO info

LW By: Lauren Wright

Author Bio

I'm passionate about veganism, food, and health and I love to bake using healthy ingredients... Read More

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Salted Butterscotch Squares [Vegan, Gluten-Free]

18 squares

Dairy Free

If you're craving a chewy, sweet, slightly salty, and caramel-y fix, these Salted Butterscotch Squares are where it's at. This is an easy recipe and only uses 8 ingredients and takes 30 minutes to create. You’ll be able to slice, share and enjoy this salty-sweet dessert in no time.

Ingredients You Need for Salted Butterscotch Squares [Vegan, Gluten-Free]

For the Base:

1 1/4 cup puffed rice
1/2 cup buckwheat grouts

For the Salted Butterscotch:

1 cup dates
1/4 cup rice malt syrup
2 tablespoons maple syrup
1 tablespoon boiling water
1/2 teaspoon salt

For the Chocolate:

1/4 cup coconut oil
1/4 cup cacao powder
2 tablespoons maple syrup

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How to Prepare Salted Butterscotch Squares [Vegan, Gluten-Free]

Preheat the oven to 355° F and line a baking tray and a bread loaf tin with grease proof paper.
Toast the puffed rice and buckwheat by pouring them onto the lined baking tray and toasting in the preheated oven for 8 minutes. Remove and leave to cool.
Meanwhile make the salted butterscotch. Blend all the ingredients together in a food processor until a thick and creamy paste forms.
In a large bowl, add the salted butterscotch and toasted puffed rice and buckwheat. Stir well to combine. Evenly spread into the lined bread loaf tin. Place in the freezer while you make the chocolate.
Make the chocolate. Add all the ingredients to a small saucepan over medium-low heat. Stir until the coconut oil has melted. Pour over the butterscotch base. Return to the freezer for 15 minutes to set.
Remove and cut into 18 small squares.