Whipped Chocolate Caramel Squares with Sea Salt
Ingredients:
Bottom Layer
- 1 cup pitted dates
- 1 1/2 cup toasted pecans
- 1/2 teaspoon vanilla extract
- Pinch of salt
Top Layer
- 3/4 cup coco powder
- 1/2 cup coconut shortening
- 3/4 cup pitted dates
- 1/2 cup water
- 1/2 teaspoon vanilla extract
- Sea salt to sprinkle on top
Directions:
Bottom Layer
In a food processor, place all the bottom-layer ingredients and blend on high until fine texture. Spread the mixture in an 8 x 8 dish, pressing into the bottom until you have an even layer. Place it in the refrigerator while you make the top layer.
Top Layer
Place the dates in a glass bowl with 1/2 cup water and microwave on high for 30 seconds. In a high-speed blender, place the dates and water and blend until a smooth texture is achieved. Next, add the coconut shortening, coco powder, and vanilla and blend until the texture is smooth and resembles frosting. Spread the topping on the bottom layer evenly. Lastly, sprinkle sea salt onto the top and place the dish in the refrigerator for 30 – 60 minutes, just to firm it up. Cut it into 12 even squares. I like to freeze them individually in aluminum foil. Pull some out whenever you want a sweet treat!
