MAPLE PECAN CARAMEL SQUARES
These squares require no baking and come together quite easily. They are made of an almond shortbread-style base, topped with a maple pecan caramel layer and finished with a crunchy dark chocolate and sea salt topping. Each layer is very simple, but when combined makes a chewy, gooey, irresistible bite.
Makes 12-15 squares (if using a 8x8-inch pan, double amounts)
- 1 cup (100 g.) almond flour
- 1 tbsp maple syrup
- 2 tsp melted coconut oil
- ½ tsp pure vanilla extract
- ¼ tsp fine sea salt
- ½ tsp ground cinnamon (optional)
Pecan caramel layer:
- ½ cup (125 g.) Maple Pecan Butter
- 2 tsp maple syrup
- 1 tbsp plant-based milk
- 65 g. dark chocolate chunks (70%)
- 1 tsp coconut oil
- Pecan halves, to garnish (optional)
- Flaky (Maldon) sea salt, to garnish
1. Line a 9x5 pan with parchment paper.
2. In a food processor, add all the ingredients for the crust: almond flour, maple syrup, coconut oil, vanilla extract, salt and cinnamon and pulse to combine. You should get a moist paste that sticks together when you press it between your fingers.
3. Transfer to the pan and press into the bottom to form a compact and even layer.
4. In a small bowl, mix together the Maple Pecan Butter, maple syrup and plant-based milk. Spread the pecan mixture evenly onto the crust. Place in the freezer while you prepare the chocolate.
5. Melt the chocolate and coconut oil in a double boiler(or a small bowl over a simmering pot of water), whisking occasionally. When fully melted and smooth, remove from the heat.
6. Remove the pan from the freezer and pour the chocolate on top of the pecan caramel layer, bending the pan on each side to spread the chocolate in an even layer. If desired, garnish with pecan halves by delicately placing them onto the chocolate layer. Place in the fridge for 15 minutes, then sprinkle with flaky sea salt. Let set completely in the fridge for at least 2-3hours.
7. Remove from the fridge 10-15 minutes before slicing. To prevent the chocolate from cracking and the caramel from squishing out the sides, use a sharp knife and gently score the chocolate first until you’ve cut through the entire chocolate layer. Then, press down to cut through the rest of the bar.
8. The squares will keep in an airtight container in the fridge for 1-2 weeks. You can also keep them in the freezer if you prefer them harder/crunchier.