Gooey Caramel Bites

Nut base for the crunch, melting caramel in the middle, topped off with a chocolate glaze.
These caramel bites are one of those things you’ll keep coming back to.

Time to read: 2 mins | Time to make: 1.5 hours (mostly setting time) | Yields: 25 servings

Ingredients

BASE

•  1 cup (100 g) almonds

• 1 cup (100 g) hazelnuts

• 3-4 pieces (70 g) Medjool dates, pitted

• 1/4 teaspoon of vanilla extract

• 1 tablespoon (15 mL) coconut oil

• 1 tablespoon (16 g) peanut butter

• 1 tablespoon (5 g) cacao powder

• Pinch of salt

CARAMEL

• 15 pieces (300 g) Medjool dates, pitted

• 1/2 cup + 2 tablespoons (150 g) peanut butter

• 1 tablespoon (15 mL) coconut oil

• 1/3 cup (80 mL) water

• Pinch of salt

CHOCOLATE

• 1/3 cup (40 g) cacao powder

• 2 tablespoons (30 mL) coconut oil

• 1.5 tablespoon (20 mL) maple syrup or honey

• 1/3 cup (80 mL) water

Method

Base:

1. Put the almonds and hazelnuts in a food processor and blend for about 1 minute until a grainy flour forms, then add the rest of the base ingredients and blend again until the mixture becomes nice and sticky.

2. Transfer the mixture to the baking pan lined with parchment paper (8x8 inches), pushing it down firmly with a spatula. Place the pan in the freezer for 10 minutes or until the caramel layer is done.

Caramel:

1. Place all ingredients for caramel layer into the food processor and blend until smooth and creamy, then pour onto the base layer and put the pan back into the freezer for 30 minutes.

Chocolate:

1. Add cacao, oil, and honey to the small mixing bowl and cover with hot water. Wisk to combine until a smooth glaze unfolds.

2. After the caramel has become solid, spread the chocolate layer on top, then place the pan back into the freezer for an hour.

3. Take out of the freezer, leave at room temperature for 15 minutes, and cut them into 25 squares.

Nutrition Facts, per 1 square (40 g):

Energy: 152 kcal | Carbs: 14 g | Protein: 4 g | Fats: 10 g