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Salted Caramel & Chocolate Fudge Squares

Yields1 ServingPrep Time20 mins

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!

Choc Layer Ingredients
 1 cup organic coconut cream (preservative free)
 A good pinch of Changing Habits Seaweed Salt
 1/4 cup Changing Habits Changing Habits Cacao Melts
 2 tsp Changing Habits Ceylon Cinnamon
 3 tbsp coconut oil for cooking with
 3 tbsp raw, organic honey or pure maple syrup
Salted Caramel Layer Ingredients
 200 g Changing Habits Dates (soaked in boiling water for 10 -15 minutes)
 1 cup organic coconut cream (preservative free)
 2 tbsp Changing Habits Coconut Oil
 1/2 tsp Changing Habits Seaweed Salt
 1 tsp vanilla powder or essence
 2 cashews (soaked in warm water until soft, then drained)

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.

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