Image for Caramel Gingerbread Squares


For the Salted Caramel

  • 1 cup dates
  • Boiling Water (enough to fully submerge dates)

For the Base

  • 1/3 cup Hemp Hearts
  • 1/2 cup quick cooking oats
  • 3 tbsp flax seeds
  • 1/4 cup melted coconut oil
  • 1/4 cup salted caramel (recipe to follow)
  • 3 tsp salt

For the Filling

  • 2 tbsp almond butter
  • 1 1/2 cups chickpeas
  • 8 dates, soaked in 1/2 cup boiling water
  • 8 fresh dates
  • 1 tbsp coconut oil
  • 2 tbsp molasses
  • 2 tbsp Hemp Hearts
  • 2 tbsp fresh ginger
  • 1 1/2 tsp cinnamon
  • 1 tsp fresh nutmeg
  • 1/2 tsp ground cloves
  • 1 cup coconut flour

For the Chocolate

  • 2 tbsp coconut oil
  • 2 tbsp cacao powder
  • 1 tbsp maple syrup


For the Caramel

  1. Begin with the salted caramel. Measure out 1 cup of dates in a heatproof container (I use a Pyrex measuring cup, or a wide mouthed jar), and pour enough boiling water over the dates to fully submerge them.
  2. Allow dates to soak for 2-3 hours, or overnight. They should be really mushy and falling apart in the water when they are ready.
  3. Using an immersion blender, blend the dates and water together until smooth and caramel like. Add in the salt, 1 tsp at a time, tasting until it reaches your desired saltiness.
  4. Set caramel aside.

For the Base

  1. Add the Hemp Hearts, oats, flax seeds and melted coconut oil to a blender and blend until combined.
  2. Add in caramel and blend until clumps form.
  3. Remove from the blender bowl and press into a 9×9 square pan lined with baking paper.
  4. Place in the freezer to set.

For the Filling

  1. Add chickpeas, almond butter, soaked dates with soaking water, unsoaked dates, melted coconut oil and molasses to the bowl of a blender. Blend until the mixture is smooth. Add in ginger, nutmeg, cinnamon, cloves and Hemp Hearts and blend until fully incorporated.
  2. Add in the coconut flour a half cup at a time. The mixture should go from being wet to being a dough that you can hold in your hands easily. If necessary, add extra coconut flour to help it stick together, or less if it seems to be too dry.
  3. When the dough is formed, remove the base from the freezer and press filling onto the base, spreading evenly over top.
  4. Place in the freezer and leave for 3-4 hours or until set and firm.
  5. When the squares are firm, slice into squares.
  6. Prepare the chocolate by heating all the ingredients in a saucepan over low heat until fully melted and combined.
  7. Dip (cold) bars into the (hot) chocolate and set on a plate for the chocolate to firm.
  8. Serve immediately or store in an airtight container in the fridge.

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