Sinless salted caramel squares

Serves 12 To make the base, you will need:

• 100g ground almonds

• 50g oats

• 3 tablespoons odourless coconut

oil

• Pinch of sea salt

• 2 tablespoons maple syrup

To make the caramel, you will need:

• 30g peanut butter

• 2 tablespoons melted odourless

coconut oil

• 2 tablespoons maple syrup

or rice malt syrup

• 110g light tahini

For the top, you will need:

• 70g dark chocolate, melted • Flaky sea salt, eg Maldon

1

You’ll need to line a large bread tin (25cm) with parchment paper. Preheat the oven to 170°C, 340°F,

Gas 3.

2

In a food processor, blitz the ground almonds with your oats until the mixture is uniform. With the food processor motor still running, pop in the odourless coconut oil, the pinch of sea salt and the maple syrup. Press the base mixture into your pre-lined tin.

3

Bake the mixture in the preheated oven for

12 to 14 minutes and remove it before it colours. Allow the base to cool completely.

4

Meanwhile, get partying with your wholefood caramel. Add the peanut butter, the melted odourless coconut oil, the maple syrup or rice malt syrup, whichever you are using, and the light tahini to a bowl and whisk together with a fork. Pour the caramel over your cooled base. Follow with the melted dark chocolate. (If the caramel is chilled first, the chocolate will set immediately, making it tricky to spread.) Move the tin around, redirecting the melted dark chocolate over the bits that need covering. Sprinkle the top with flaky sea salt. Chill in the fridge or freezer until set, then cut into squares.