Raw tahini caramel squares


Wow June has been busy! Somewhere in between getting married and embarking on the next leg of our honeymoon in Greece I have stolen a minute to share these insanely good raw caramel squares with you because they came to me in the moment I needed them most and I’m pretty sure they can work their magic on anyone.

Last week, after a full on day shooting sustainable fashion in Brighton with the guys from Majestic Disorder (more of which soon), and before it was officially my wedding day, I fell into a big black hole of tiredness and apprehension and only two things dragged me out: the sleep of a lifetime and these raw caramel chocolatey friends, based on a recipe from the legends over at Food Matters. (It really does!)

It is currently tea time in Greece and I am sitting in my hotel room overlooking the Mani peninsula, freshly swum, snorkelled and showered and wishing I could conjure them up right now, but the memory alone will have to suffice.

And if you’ll forgive me I want to shut the computer, run back outside and beam gratitude for every ray of sun and drop of sea while I have the chance. The nature here is so bold and so beautiful it’s all you can do to look away even for a minute and write an email. And even then it seems a betrayal when such deep turquoise seas and chalky pink mountains, not to mention your beloved, are watching.

So: enjoy.


Makes about 16 squares



3/4 cup pitted dates

1/2 cup almonds

1 tsp coconut oil

A generous pinch of pink Himalayan / sea salt


1 cup pitted dates

1/2 cup coconut oil

2 1/2 tbsp tahini

1 cup soaked cashews, drained

1/3 cup water

Chocolate topping:

1/2 cup coconut oil

1/2 cup cacao powder

Sweetener if desired

To make the base, whizz the ingredients in a food processor until it starts to stick together and you can mould it between your fingers. Pat it into the bottom of a dish and place in the freezer to set while you make the caramel.

To do this, simply blend or whizz the ingredients except the water until a smooth paste forms. You may need to add the water to achieve this but go slowly and only use as much as you need.

Place this on top of the base and re-freeze to set.

Finally, melt the coconut oil with the cacao and pour on top before returning to the freezer for at least 15 minutes prior to serving. You might want to add some honey or other sweetness but with all the dates it already has a good amount of sugar. You can keep it in there, or the fridge, for up to three days.

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