I’ve gotten seriously behind with my bake off recipes, so today I’m playing catch up and getting everything up and ready in time for the coming weeks episode. For biscuit week (one of my favourite themes I think!) I thought I would go back to an old classic type of treat for me and make some raw caramel bars. I used to be obsessed with making different variations of these when I first started out on my blogging journey and.. well, not much has changed there. Still love them!
You just can’t really go wrong with these in my experience. They’re crunchy, nutty, sweet, indulgent and honestly, pretty straight forward to make as well. You can add chocolate toppings, granola, jam or whatever else you fancy. They’re always a huge hit whenever I’ve made them and are one of my fail safe desserts of choice whenever I’m stuck for what to serve!
If you’re new to this kind of recipe, then something that will seriously change the game for you, is learning how to make a raw date caramel. Seriously, this stuff is in-credible and can be used in so many dessert recipes. It’s literally so sweet and delicious that you would never guess that it’s kinda’ healthy!
Ingredients
- 1/2 cup toasted cashews
- 1 cup oats
- Tbsp coconut oil
- 1 cup soft pitted dates
- 1/2 cups pitted dates
- 2 Tbsp Pic’s cashew butter
- Tbsp coconut oil
- Coconut flakes to top
- Almond Milk
- Pinch sea salt
Method
To make the base, combine the oats and cashews in a food processor and pulse for a few seconds until lightly crushed.
Add in the dates and coconut oil and blend again so that everything is well combined and sticks together.
Pop this into a baking dish/container and firmly press everything down to create a smooth base. Leave this in the freezer to chill whilst you make the caramel.
For the date caramel, add the dates, coconut oil, salt, cashews butter and a splash of almond milk into your food processor or high speed blender and blitz this up until creamy. Gradually drizzle in more almond milk to create a smooth consistency.
Spread this over the base and top with a generous sprinkling of coconut chips. Allow these to set in the freezer for 3hours+ before slicing into portions.
