Vegan Caramel & Almond Squares

I love the combination of nuts, caramel and dark chocolate and these slices are absolute incredible. I actually did a twelve week course in Raw Food Mastery and we spent a whole module on raw chocolate. Done right it's sublime, and it's also easy enough and just involved a handful of ingredients. 

When I moved to a plant based diet I couldn't eat snacks or chocolate that you find readily in a newsagent. Having a tray of treats like these in the freezer really make it easier. One thing to note is that when you shop for this it will be a bit pricey especially if you don't have cupboard staples like coconut oil in your cupboards but depending on the size of the packet you buy you will get a few rounds of chocolate from the cacao powder and paste so do consider that. 

Vegan Caramel Almond Squares

Vegan Caramel & Almond Squares

Main Ingredients


  • 200g cashew nuts

  • 100g dates (approximately 6)

  • 40g desiccated coconut

  • 1 teaspoon of coconut oil

  • a pinch of salt


  • 400g of medjool dates, pitted

  • 1 Tablespoon of coconut oil

  • 2 tablespoons of almond butter

  • a pinch of salt

  • a dash of water if needed


  • 150g of cacao butter

  • 35g of cacao powder

  • 5 tablespoons of date syrup or agave or maple

  • a pinch of salt

  • a handful of almonds or peanuts to top


  1. Line a square baking tray with greaseproof paper.

  2. For the Base layer blend the coconut oil, coconut, cashews, dates and salt until a paste forms.

  3. Pat it down into the baking tray as tight as possible using a spatula or the back of a spoon. Place in the freezer to set it.

  4. For the caramel place all ingredients into the food processor and blitz. You want a thick caramel but if it's not mixing evenly add a few drops of water to smooth it out.

  5. Remove the base layer from the freezer and pour the caramel on top as evenly as possible. Return to freezer.

  6. To make the chocolate create a bain marie by placing a bowl over a pan of boiling water. Slowly melt the cacao butter and stir in the date syrup until everything is blended.

  7. Take the tray out from the freezer and pour over the chocolate.

  8. Top with almonds.

  9. Return to freezer to set for an hour.

  10. Cut into squares.

Additional Notes

Store in the fridge. As the chocolate doesn't contain any emulsifiers it will melt at room temperature.

Let me know if you make these?! 



Images - Brid O'Donovan