Salty Caramella Squares

 

 

For the bottom layer

1 cup pecans

5 tbsp carob powder

4 tbsp lucuma powder

1 cup virgin coconut oil

3 tsp tahini

 

For the top layer

1/2 cup dates, pitted and soaked for 5 minutes.

3 tbsp water

3 tbsp virgin coconut oil

3 tbsp mesquite

1 tsp vanilla from pod

 

Method

1) For the bottom layer, make a flour of the nuts in a food processor; it is nice if it is a bit coarse. Add the rest of the ingredients and process until incorporated.

2) Coat an 8 x 8-inch (21 x 21cm) square container with plastic film and put the bottom layer in using a spatula to even the surface. Place in the freezer while you make the top layer.

3) For the top layer, process all the ingredients in a food processor until you get a moist dough. Put the top layer on top of the bottom layer using a spatula to even the surface. Place in the fridge to hard.

 

Karolina Eleonora (www.therawdessertkitchen.com) Published in the Winter 205 issue of Get Fresh! Magazine