Date Caramel Squares

When it comes to trying raw recipes, many people gravitate towards the uber-decadent dessert options like the classic Date Caramel Square. There are as many recipes for this delicious dessert as there are those who make it, but there is RAW PROOF in THIS pudding.

This recipe proves that those who are looking to enjoy sweet foods using more healthy natural sugars can look no further! Enter the wholesome date. This fabulous fruit has made its way into our Western lives at a perfect time. For many generations, using cups of sugar to bring satisfaction to desserts and baked goods has been the norm, and after understanding how addictive and destructive refined sugar can be, it's clear why we are seeking alternative options.

When I started to look for other recipes to satisfy my sweet tooth, I found the joy in raw desserts - using fresh and dried fruit and unrefined sugars like dates and maple syrup. So, if this is your first foray into raw desserts, this recipe is sure to bring about rave reviews from friends and family. My favorite twist: it's ALL RAW.

To make this recipe with as little fuss as possible, be sure to follow the steps below in order.

Date Caramel Squares

For the Base:

1 cup (80g) oats

1/2 tsp cinnamon

For the Caramel:

1 cup packed Medjool dates (or 1.5 cups dried dates)

2 Tbsp. maca powder

1 tsp. vanilla

2 Tbsp. raw almond butter (or other nut butter)

1/4 tsp sea salt

2Tbsp - 1/4 cup water

For the Chocolate:

1/2 cup cacao butter (solids)

2 Tbsp. coconut oil

1/4 cup raw cocoa powder

2 Tbsp. maple syrup

1/4 tsp. coarse sea salt (optional)

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The Method:

1. Process the oats, cinnamon, and sea salt until it forms a textured or fine flour. Remove from processor and set aside.
2. Put all ingredients (except water) into the food processor, start blending and slowly add the water to create a smooth caramel consistency. For Medjool dates, you will likely need less water (2 Tbsp), for dried dates, you'll need more (1/4 cup). A good tip for dry dates to to soak them in warm water for 10-15 mins, and use that water in the caramel.
3. Remove 3/4 of the date caramel and set aside, keeping 1/4 cup of the date caramel in the food processor. Add the oat flour mixture to the processor and blend into a dough.
4. Press the oat base dough into a 4x8 baking tin lined with parchment paper, making an evenly flat and firm layer.
5. Spread the date caramel evenly over the base layer with a rubber spatula. Set in the fridge.
6. Prepare a Bain-Marie where you will add the cacao solids and coconut oil, and let them melt. Then add the cocoa powder and maple syrup, stirring with a spoon to smooth any lumps in the chocolate.
7. Pour the chocolate sauce over the caramel layer, smoothing out any bumps in the caramel. You can sprinkle a few pinches of coarse sea salt to really give these a boost of flavour.
8. Place the whole thing in the fridge for about an hour, or until the chocolate layer has set.
9. To slice, remove from the baking tin and fold down the sides of the parchment paper. Use a sharp knife dipped in boiled water between slicing so you can 'score' the chocolate, and cut into squares without cracking the chocolate.
10. Plate-up and enjoy! Be sure to share this recipe with those you love by making it, and bringing the goods to them, or sharing the recipe. Let me know you've tried it by tagging @vibrant.vegan.yogi 

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