Salted Caramel Squares – Version 2

I’m sure you’re wondering why these are called “Version 2”. More than likely you’re probably not, but if you are it’s because I’m terrible at keeping records. Usually I come up with recipes on the spur of the moment and scribble them down on a piece of paper or in my notebook (but I’m always buying new notebooks so have about five at this stage). I made the original salted caramel squares earlier this year and posted the recipe to my Facebook page but for some reason when I went looking back through my timeline on my phone I couldn’t find it.

Instead of just taking the time to turn on my laptop, which would have been the logical thing to do, myself and my sister just decided to experiment with a new recipe (I should say thought that I’ve had my poor old laptop since 2008 – so 7 years – and it’s been used pretty much everyday since then and served me well! However recently it has started taking 40 minutes to turn on and shutting down randomly if I leave my phone near it so I decided to finally get a new one and actually just ordered it prior to writing up this recipe. I feel like I’m betraying my trusty old purple laptop – anyone else get way too emotionally attached to objects or is just me? Probably…).




But anyways, back to the recipe! This is slightly different to the original and we just improvised with what we had. Firstly the base uses oats and flaxseed as well as nuts – which helps it hold together a bit better and bulks it up so you don’t have to use as much nuts. The caramel layer is made using almond milk instead of coconut milk which saves having to open a can if you don’t use it that much.




1/4 cup oats

1/4 cup walnuts

1/4 cup almonds

1 tablespoon flaxseed

2 dried dates

1 tablespoon maple syrup

Caramel Layer:

3/4 cup dates

2 tablespoons almond milk

2 tablespoons maple syrup

2 teaspoons coconut oil

pinch of sea-salt or Himalayan salt (adjust to taste)

Chocolate Layer:

1.5 tablespoons cocoa powder

2 teaspoons coconut oil

2 tablespoons maple syrup



Blend all ingredients in a blender or nutribullet. Pour onto a piece of greaseproof paper, cover with another piece of greaseproof paper and flatten into a rectangle with a rolling pin (as in photo). Put in the freezer while you prepare the next layer.

Caramel Layer:

Blend all ingredients until smooth, spread out over the base layer and put back in freezer to set.

Chocolate Topping:

Melt the topping ingredients in a bowl over a pot of boiling water. Spread over the caramel layer then put back into freezer to cool.

Slice and store in a lunchbox in the freezer. This way they hold their shape better, last for weeks and you always have a little snack hidden away if you’re feeling like having something sweet and chocolatey!




As always, if you try these out let me know! Tweet me (aisling_harris), Snap me (superfitfoodie), Facebook me, or Instagram me (@the_superfit_foodie). I love to hear from you guys!