• Christina Tsiripidou

Salted Caramel Bites | Raspberry Chocolate squares

Updated: Apr 18



SALTED CARAMEL SQUARES | Raspberry chocolate squares // These salted caramel chocolate squares or chocolate raspberry bars are incredible! This salted caramel chocolate bars recipe is a vegan recipe, perfect for anyone that loves vegan food. It is a healthy dessert that can be categorised under date recipes and raw chocolate recipes. This egg free dessert is one of sugar free sweets. These salted caramel bites are great energy bites without bananas, great as a vegan snack or a post workout snack or anytime you would like something sweet but healthy. Give these chocolate energy bites recipe a go and I am sure they will become your favourite!


#saltedcaramelsquares #raspberrychocolate #chocolateraspberrybars


Prep Time: 20 mins - Cooking Time: 12 mins - Servings: 18 squares



Ingredients:

Base

  • 6 medjool dates or 12 small dates, pitted

  • 100 grams almonds and walnuts

  • 2 tbsp of chia seeds

  • 2 tbsp of cocoa powder

  • 1 tbsp of coconut oil, melted

  • pinch of salt


Additional layers

  • 150 - 200 grams of raspberries, either fresh or frozen

  • 20 medjool dates or 32 small dates

  • 3 pinches of salt

  • 3/4 of dark chocolate bar or 150grams of dark chocolate

  • 1 tbsp of coconut oil


Directions:

  1. Add all the base ingredients in a food processor and blend well for 1 minute.

  2. Transfer the mixture to a 20x24 tray covered with a parchment or a baking sheer and press so that the mixture spreads across the tray.

  3. Warm the raspberries for 5 minutes in medium heat so they take a marmalade texture.

  4. When ready, transfer the raspberries to the tray with the base and spread across.

  5. For the layer of the caramel, transfer the 20 medjool dates or 32 small dates into a food process and sprinkle 3 to 4 pinches of salt. Pulse on high speed for approximately 1 minute.

  • The caramel comes thick which is ok. You may have to get your fingers involved to get the caramel on the tray with the base and the raspberries. Spread it across with a spoon. It will get mixed up with the raspberry marmalade but that is more than fine.

  • For the final layer, melt the chocolate in a pan with a tablespoon of coconut oil. This should take approximately 4mins. The coconut oil in the pan assists in removing easier the chocolate from the pan. You can also melt it in a deep dish over a pan with hot water. Either way works.

  • Transfer the chocolate into the tray as a top layer.

  • Place the dessert in the freezer for at least an hour.

  • Enjoy straight from the freezer or a minute after you leave it in room temperature.



Buy products mentioned:

Chia seeds - https://amzn.to/2Vd9pbl

Cocoa powder - https://amzn.to/2XDrSzu

Coconut oil - https://amzn.to/3bfxW5c

https://amzn.to/2xA8wR1






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