Irresistible Caramel-Chocolate Squares

Refined Sugar Free, GF, Vegan


For the base:

  • 2 cups of almond meal
  • ¼ cup of tapioca or coconut flour
  • 1 pinch of pink Himalayan salt
  • ½ tsp of Ceylon cinnamon
  • 3 TBSP of rice malt syrup
  • 1/3 cup + 1 TBSP of melted coconut oil

For the caramel layer:

  • 1 cup of nut butter or tahini (I tried the bars with tahini, almond and peanut butter and I personally prefer the almond butter version)
  • 1/3 cup of maple syrup or rice malt syrup
  • 1/3 cup of melted coconut oil
  • 1 small pinch of pink Himalayan salt

For the chocolate topping:

  • 1 bar of good quality dark chocolate (I like using 85 or 90% cacao – but you can use any dark chocolate that has a minimum of 75% of cacao)


  1. Prep your freeze proof dish with baking paper.
  2. Combine all your dry ingredients for your base and combine.
  3. Add your wet base ingredients and mix well.
  4. Pour your base mixture into your prepped dish, spread evenly, press down firmly and return to the freezer.
  5. In the meantime, in a separate bowl mix all your ingredients for your caramel layer together until well-combined and gooey mixture forms.
  6. Add your caramel mixture on top of your base mixture and return to the freezer.
  7. In a double boiler, melt your chocolate and spread evenly you’re your caramel layer.
  8. Return into the freezer for another 20-30 minutes.
  9. Cut into bars and enjoy how delicious your healthy life can taste and be if you make it so!

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