Project Description

Whipped Chocolate Carmel Squares with Sea Salt


Bottom layer:
1 cup pitted dates
1 ½ cup toasted pecans
½ tsp vanilla extract
Pinch of salt

Top layer:
¾ cup coco powder
½ cup coconut shortening
3/4 cup pitted dates
1/2 cup water
½ tsp vanilla extract
Sea salt to sprinkle on top


Bottom layer:

In a food processor, place all bottom layer ingredients and blend on high until fine texture. Spread mixture in an 8 x 8 dish pressing into the bottom until you have an even layer. Place in refrigerator while you make the top layer.

Top layer:

Place dates in a glass bowl with 1/2 cup water and microwave on high for 30 seconds. In a high speed blender, place dates and water, blend until smoothe texture. Next, add coconut shortening, coco, vanilla and blend until smoothe texture resembling frosting. Spread topping onto bottom layer evenly. Lastly, sprinkle top with sea salt and place in the refrigerator for 30-60 minutes, just to firm up.
Cut into 12 even squares. I like to freeze them individually in aluminum foil. Pull out whenever you want a sweet treat!