Peanut Caramel Squares

 
Peanut Square - 1.jpg
 

When I'm playing around in the kitchen developing recipes, I take notes in my little black notebook. I usually just jot down ingredients and quantities and come up with a title later on. I was flipping through my notebook the other night and came across my notes for these little peanut caramel squares, which I had totally forgotten about! I'd even taken photos on my camera!

So it's about time I shared the recipe. It's a no-bake affair with two layers: a nutty base and a soft caramel topping with bits of crushed peanut scattered through. I make the caramel with tahini and rice malt syrup (similar to my Maca Caramel Slice) so it's fructose-free. You could use pure maple syrup instead of the rice malt syrup if you prefer.

If you have an issue with peanuts, you could easily substitute another nut. Almonds or macadamia nuts would be delicious!

 

Peanut Caramel Squares

Gluten-free | Fructose-free | Vegan

Ingredients:

For the base:

  • 1/2 cup unsalted roasted peanuts
  • 1/4 cup unsweetened desiccated coconut
  • Pinch of fine sea salt
  • 3 teaspoons extra virgin coconut oil, melted
  • 3 teaspoons rice malt syrup
  • 1/8 teaspoon pure vanilla extract

For the peanut caramel topping:

  • 2 x 20ml tablespoons extra virgin coconut oil, melted
  • 2 x 20ml tablespoons hulled tahini
  • 1 x 20ml tablespoon rice malt syrup
  • 1/4 teaspoon pure vanilla extract
  • 1/4 cup unsalted roasted peanuts

Preparation:

  1. Line a 8 x 12cm container with baking paper or cling film.
  2. To make the base, process the peanuts, desiccated coconut and sea salt in a food processor until you get fine crumbs. Add the melted coconut oil, rice malt syrup and vanilla extract and process until well combined. Press the mixture firmly into the prepared container and set aside in the freezer to set.
  3. To make the peanut caramel topping, mix the melted coconut oil, tahini, rice malt syrup and vanilla extract together in a small bowl until well combined. Take the base out of the freezer and sprinkle over the roasted peanuts in an even layer. Pour the caramel mixture over the top of the peanuts and return the slice to the fridge or freezer to set.
  4. Once set, cut into squares. Store in the fridge or freezer.

Makes 6 pieces.

You can find more no-bake dessert recipes like this one in my Raw Desserts ebook, available here.