Welcome to your new best friends… these gorgeous little squares are 100% delicious.
Aside from the fact they are crazy tasty you can also make a huge batch and store them in the freezer.
They are pretty much ready to eat straight from the freezer, they never freeze solid so just leave them for 5 mins to lose that chilly edge and they are ready to rock.
- BISCUIT BASE
- 250g digestive biscuits (vegan)
- ½ cup (100g) vegan margarine
- 1½ tbsp brown sugar
- CARAMEL SAUCE
- 200g pitted dates, soaked for 30mins and drained
- 3 tbsp coconut oil
- 3 tbsp maple syrup
- a pinch of salt
- 1 tbsp maple syrup
- 50g cocoa butter/coconut oil
- 2 tbsp cocoa powder
- 2 tbsp coconut sugar
- Preheat the oven to gas mark 5/190°C/375°F, in a food processor blend the digestive biscuits until no large pieces remain, add the margarine and sugar, blend until well combined.
- Line or grease a 8”x 8” baking tray, add the mixture to the prepared tin and spread it out evenly, pressing down with your fingers to flatten, using the bottom of a glass can be useful to flatten the mixture out further. If the mixture sticks, use a piece of parchment paper between the mixture and the glass.
- Bake for 12 minutes or until golden brown, leave out on the side to completely to cool before adding the next layer; otherwise you will pull up the biscuit when adding the caramel layer.
- Add all the caramel sauce ingredients to a food processor and blend until well combined, you will probably need to scrape down the sides a few times during the process. When the mixture is creamy and smooth add it on top of the cooled biscuit base and spread it out carefully to form an even layer. Pop the tray in the freezer for 30mins.
- In a small sauce pan add all the chocolate sauce ingredients, turn the heat on to the lowest setting and stir continuously until the cocoa butter has melted and combined with the other ingredients. Take off the heat and leave to cool for ten minutes.
- Once the chocolate sauce has cooled, take the tray out of the freezer. When you pour the chocolate sauce over the caramel sauce it will set quickly as the caramel sauce will be very cold so have a spatula ready to spread the sauce out quickly, getting it to fill the whole top layer evenly.
- If this has all gone to plan and the chocolate sauce is already firm and reasonably set, pull the parchment paper up and take the whole block out of the tray. With a long sharp knife cut into inch wide squares (by doing it now the chocolate is less likely to crack, as it is still a little soft.
- Pop your squares into a Tupperware container with a lid on and store in the freezer until ready to eat.