If I were to tell you that heaven exists in a square would you believe me? These squares are heavenly and then some.
I am all about having a sweet treat once in a while but don’t necessarily want to overdo it on the sugar so I love playing around with dates and creating delicious treats with them.
If you have seen any plant based recipes then you’ll know that dates are often used. The reason for that is that they are incredibly versatile and go well in quite a few recipes (think energy or protein balls, most bars and homemade nut milks). They also contain vitamins and minerals as well. I love using them in all my recipes so I am thankful that Costco sells them in supersize form 🙂
Each layer needs to be frozen completely before moving on to the next step and the flavor combination is perfect for satisfying that 3pm ‘sweet’ craving or just simply indulging guilt free.
So although this recipe is time consuming in terms of waiting for each layer to completely freeze just think of the ways you can multitask. I try to be efficient with my time and will often food prep while the layers are freezing or listen to a podcast or read a book.
I’ll just go on record right now and say that it is well worth the time because these squares are so. damn. good. Try it out for yourself. I guarantee you won’t regret it.
If you try it don’t forget to tag me (@tianapollari) in your creations!
- 1 cup raw cashews
- 2 cups unsweetened shredded coconut
- 4 tbsps coconut butter
- 1 cup almond butter (room temperature)
- 8-9 medjool dates (pitted)
- 3-4 tbsps maple syrup
- 2 cups of chocolate chips (I love the enjoy life brand)
- 2 tbsps coconut oil
- In a food processor, combine all the ingredients for the coconut layer and process. Scraping down the sides as needed. Mixture should come to a thick consistency
- Pour into a parchment lined pan (no bigger than 5 x 5) and store in freezer for 30-35 minutes*
- Next combine all the ingredients for the caramel layer in and process until a thick sticky like texture. Spread on top of frozen coconut layer and place back in the freezer for another 30-35 minutes
- In a double boiler, combine the chocolate and the coconut oil until it is completely melted
- Remove the frozen pan from the freezer and lift the mixture out of the pan. Using a knife, cut into 1” squares (these make the square a perfect bite size)
- Take each square and dip into melted chocolate ensuring they are completely covered and not excessively covered. Lay them on a parchment lined cookie sheet and place back into the freezer for 30 minutes. Save leftover chocolate. NOTE: this step is time sensitive as the squares will start to melt if you aren’t quick enough
- Remove the cookie sheet from the freezer and coat the squares for a second time and place back in the freezer. (If you still have leftover chocolate you can garnish the squares once they have frozen the second time)
- Remove from freezer and store in an airtight container in the fridge. Enjoy!
*You want to make sure it is frozen right through or else the caramel layer won’t spread as neatly