How do I make the base for these squares?

The base is made by blending almonds, pecans, shredded coconut, water, cinnamon, Medjool dates, and coconut oil in a food processor until a sticky ball forms.

What kind of dates should I use for the caramel?

The recipe specifically calls for Medjool dates for the caramel layer, blended with almond butter.

How do I get the chocolate layer to harden?

After melting the vegan dark chocolate in a saucepan and pouring it over the layers, place the tray in the freezer to allow the chocolate to set and harden.

Can I use a different type of nut for the base?

While the recipe specifies almonds and pecans, you could experiment with other nuts like walnuts or cashews, keeping in mind the texture might vary slightly.

How should I store these Raw Caramel and Chocolate Squares?

The recipe instructs to place the squares in the freezer to harden, suggesting they should be stored in the freezer or refrigerator to maintain their firm texture.

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Raw Caramel And Chocolate Squares
[Vegan, Gluten-Free]

MR By: Marie Reginato

Author Bio

Marie is a food photographer in San Francisco, CA, and the author of 8thandlake, a... Read More

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Stack of raw caramel and chocolate squares, showing the distinct layers of nut base, creamy caramel, and dark chocolate, garnished with a sprinkle of sea salt.

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Raw Caramel And Chocolate Squares [Vegan, Gluten-Free]

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These caramel-chocolate chunks three layers of pure delight and super addictive. You will start with a thick, rich date crust, then layer cream homemade caramel over that, and finish the treats off with some melted chocolate.

Ingredients You Need for Raw Caramel And Chocolate Squares [Vegan, Gluten-Free]

For the Base:

1/2 cup almonds
1/2 cup pecans
1/2 cup coconut, shredded
2 tablespoons water
1/2 teaspoon cinnamon
1 1/4 cups Medjool dates
1 tablespoon coconut oil

For the Caramel:

1 1/2 cups of Medjool dates
2 tablespoons almond butter
1 3-ounce bar of vegan dark chocolate

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How to Prepare Raw Caramel And Chocolate Squares [Vegan, Gluten-Free]

For the base, simply place all the ingredients (pitting the dates) into the food processor and blend them until a sticky ball forms, about 2 minutes.
Place the dough in a small 11x7-inch baking tray lined with parchment paper and press down evenly with your fingers.
Let this sit in the freezer as you make the center.
For the center, place all the ingredients in the food processor and blend them until they're creamy, about 3 minutes.
Now layer this evenly on top of the base.
Finally, melt the dark chocolate in a small saucepan over low heat and pour on top of the two layers. Place this in the freezer to harden.