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Coconut Caramel Squares with Chocolate Topping
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"I’m really so excited to share this NUT FREE coconut caramel slice with you. It’s one of my out most loved recipes, with a twist. Whether you’re allergic to nuts, can’t afford them (I’ve been there), or don’t like ‘em, then this is for you! I’ve added an alternative to the tahini in there (peanut)- simply for people who can eat nuts/don’t like tahini (I can’t imagine a non-tahini-Loving person exists, but apparently they do...)."
-- @panaceas_pantry


Recipe Intro From panaceas_pantry

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Details

Prep time 15mins
Cook time 4hrs
Serves or Makes: 8
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Recipe

For the Base

ingredients

  • 3 1/ 2 tabelspoons flax seed meal
  • 1 1/ 4 cups shredded coconut
  • 1/ 4 cup cacao powder
  • Salt, pinch
  • 6 medjool dates, pitted
  • 2 tabelspoons rice malt syrup

For the Caramel Layer

ingredients

  • 2 cups medjool dates, pitted
  • 1/ 2 cup hulled tahini or peanut butter
  • 1/ 4 cup rice malt syrup
  • 1/ 2 teaspoon salt
  • 1/ 4 cup coconut condensed milk

For the Chocolate Topping

ingredients

  • 4 ounces vegan dark chocolate
  • 1 tablespoon coconut condensed milk

Method

  • Step 1

    Line a 6" x 6" square pan with parchment paper and grease with cooking spray. Set aside.

  • Step 2

    In the base of a high-speed food processor combine flax meal, shredded coconut, cacao powder and salt, pulsing to combine. Add dates and 2 Tbsp rice malt, and pulse to form a sticky mass. Add more rice malt if needed. Press mixture into the prepared pan.

  • Step 3

    For the caramel, in the base of a high-speed blender, combine medjool dates, tahini,rice malt syrup, salt and coconut condensed milk and blend until very smooth, scraping down the sides as needed. Pour the caramel over the base layer, smooth with a spoon, and set in the freezer.

  • Step 4

    For the chocolate topping, add chocolate and coconut condensed milk to a heat-proof bowl and melt over a pop of simmering water. Once melted pour onto of caramel base.

  • Step 5

    Allow to set in the freezer for at least 4 hours. To serve, remove from freezer and cake tin. Use a very hot knife to slice into desired portions. Store in an air-tight container.