These little squares are a beautifully decadent treat packed with real food goodness. Not to mention gluten and dairy free for those who are intolerant!
AuthorJordan Pie
Start with the Salted Caramel Fudge Layer. Drain the water from the dates, the dates should be nice and soft (if not you may need to soak them a little longer).
Add all 'salted caramel' ingredients into a food processor (has to be a good quality one) or thermomix (provides best results) and blend together until smooth, creamy and lump free. Scrape down the sides and re-blend until desired.
Pour and scrape out all of the mixture into a lined container and spread out evenly. Place in the freezer while you make the chocolate layer.
In a small saucepan melt together all the chocolate layer ingredients on a low heat.
Poor the chocolate fudge layer over the top of the salted caramel layer and then place in the freezer until set (at least 30 minutes).
Take out of the container and slice into squares. Store in the freezer.
Ingredients
Directions
Start with the Salted Caramel Fudge Layer. Drain the water from the dates, the dates should be nice and soft (if not you may need to soak them a little longer).
Add all 'salted caramel' ingredients into a food processor (has to be a good quality one) or thermomix (provides best results) and blend together until smooth, creamy and lump free. Scrape down the sides and re-blend until desired.
Pour and scrape out all of the mixture into a lined container and spread out evenly. Place in the freezer while you make the chocolate layer.
In a small saucepan melt together all the chocolate layer ingredients on a low heat.
Poor the chocolate fudge layer over the top of the salted caramel layer and then place in the freezer until set (at least 30 minutes).
Take out of the container and slice into squares. Store in the freezer.
Just a note on some odd measurements in this recipe – 24 tablespoons of honey/maple syrup and 2 cashews? I’ll make my own educated guess on this – looks like a good recipe when the measurements are correct or am I wrong? Thanks
Hi Louise,
Sorry for the confusion! The measurements should be correct now 🙂
2 cashews? do you mean 2 cups?
Hi Jodey,
Yes, we meant 2 cups! Sorry for the confusion – this has been fixed now.
I made this today and it tastes divine – one small issue though – the salted caramel layer did not set at all. Is there an error in the recipe – should there be nuts in the caramel? – there seemed to be too much choc topping. Looking forward to your response.
Hi Benita, thanks for your feedback, most appreciated. Perhaps it needed to be frozen for longer as it worked perfectly for us when we made it this way. Alternatively you could try blending in 1 – 1 1/2 cups of soaked cashews into the caramel layer. We will try to re-test this recipe over the next couple of days to see if or where there is an error in the recipe.
You coud try sub the nuts for sunflower seeds, thats what i do when making things like this for school lunchboxes. We go through alot of Sunflower seeds!
sounds wonderful, what would you recommend as a replacement for Cashews for allergies? I would like to make these tomorrow for a party.
Hi Kathleen, hmm perhaps you could try soaked macadamia nuts (if those nuts are tolerated)?
Kind regards, Jordan 🙂