Salted Caramel Chocolate Squares

Prepare the Base: Start by blending the base ingredients—dates, almonds, walnuts, chia seeds, cocoa powder, melted coconut oil, and a pinch of salt—in a food processor for about a minute until the mixture is well combined. Transfer this mixture to a 20×24 cm tray lined with parchment paper or a baking sheet. Press it firmly and evenly into the tray to form the bottom layer.

Make the Raspberry Layer: Warm the raspberries over medium heat for about 5 minutes, stirring occasionally, until they break down into a marmalade-like texture. Spread this raspberry mixture over the prepared base in the tray.

Prepare the Salted Caramel Layer: Blend the 20 medjool dates (or 32 small dates) with 3–4 pinches of salt in a food processor, pulsing on high speed for about a minute. The caramel will be thick, which is perfectly fine. Use your hands or a spoon to spread this caramel layer over the raspberry layer. It’s okay if it mixes slightly with the raspberry layer—that just adds to the flavor!

Make the Chocolate Layer: Melt the dark chocolate with the coconut oil in a pan over low heat, which should take about 4 minutes. Alternatively, you can melt it in a heatproof bowl placed over a pot of simmering water. Once melted, pour the chocolate over the caramel layer, spreading it evenly to cover the entire surface.

Freeze and Serve: Place the tray in the freezer for at least an hour to set. When ready to serve, cut the dessert into squares. Enjoy them straight from the freezer or let them sit at room temperature for a minute for a slightly softer texture.