My healthy Mars Bars are one of the most popular recipes on this site, and salted caramel slices feature in Eat Yourself Beautiful, but I was keen to produce a recipe that’s similar, yet incorporates different flavours and ingredients.
And these triple-layer coconut-almond squares were born!
I love to make caramel squares using healthier ingredients, for birthdays, special occasions and family get-togethers, because they’re such a people-pleaser. I think it’s the irresistible gooey caramel layer spread over a biscuity base and topped with melt-in-the-mouth chocolate… everything tastes better spread with chocolate 🙂
This recipe is free from dairy, refined sugar and gluten, and many of the ingredients will already be in your kitchen cupboard. They include almond butter, coconut oil, maple syrup and desiccated coconut, for a sweet and decadent sweet treat or dessert served with a cold scoop of Nobo ice-cream 😉
I would love to know if you get a chance to make this recipe for Triple-Layer Coconut-Almond Squares! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello
- 108g (3/4 cup) whole raw unsalted almonds
- 80g (1/2 cup) gluten-free oat flour or porridge oats ground into a flour in a blender
- 55g (1/4 cup) virgin coconut oil
- 3 tablespoons pure maple syrup or honey
- Pinch of salt
- 160g (1 cup) gluten-free rolled oats
- 2 tbsp desiccated coconut
- 250g (1 cup) raw almond butter
- 110g (1/2 cup) virgin coconut oil
- 78g (1/4 cup) pure maple syrup or honey (if not vegan)
- 1/2 tbsp vanilla extract
- 43g (1/2 cup) raw cacao powder or Cadbury's Bournville cocoa powder
- 4 tbsp virgin coconut oil
- 1 tbsp maple syrup or honey
- 1 tsp vanilla extract
- Preheat the oven to 190C and line a baking tray with greaseproof paper or lightly grease with coconut oil.
- In a food processor or blender, process the almonds until a fine meal is produced.
- Add the oat flour, oil, syrup and salt, and process until a sticky dough is formed.
- Add the coconut and whole oats and continue to process until the dough sticks together but the oats give it texture.
- Press the mixture into the prepared baking tray, ensuring it's smooth and even.
- Bake at 190C for 12-13 minutes until it becomes firm to touch.
- Remove from the oven and allow to cool in the tray for 10 minutes.
- In a saucepan over a medium heat, stir the almond butter, coconut oil, maple syrup and vanilla extract until the oil melts and the mixture is smooth.
- Remove from heat and pour over the cooled base layer, ensuring it's smooth and even.
- Place the tray in the freezer for 45-50 minutes, until the middle layer is firm.
- Prepare the chocolate top layer by gently melting the coconut oil and adding the cacao powder, maple and vanilla in a saucepan and stirring until smooth, ensuring the mixture doesn't burn.
- Remove the tray from the freezer and pour on the chocolate topping.
- Place back in the freezer to set for 15-20 minutes.
- Cut into even squares and keep chilled until serving as they begin to melt quite quickly at room temperature.
- Store in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months.