Sweet ‘N’ Salty Squares

These bars are the perfect blend of sweet and salty! The pretzels on the top compliment the brownie base and the creamy caramel middle. They are the perfect snack to bring to your next party!

Ingredients

Medjool dates – If your dates are dry or old, soak them in warm water for 10-15 minutes to soften them up.

Cashews – You can substitute walnuts for cashews.

Walnuts – You can substitute cashews for walnuts.

Cacao powder – You could also substitute cocoa powder but I like the nutritional benefits of cacao and find it gives a deeper chocolatey flavor.

Chocolate chips – Make sure these are vegan chocolate chips to keep this recipe vegan. I like Enjoy Life chocolate chips.

Pretzels – If you want to keep these gluten-free, use gluten-free pretzels. I’ve found that gluten-free pretzels are crunchier so that is a plus too!

Instructions

  1. Soak dates in warm water if needed. See notes.
  2. Blend the cashews and walnuts in a food processor until it forms a crumbly flour like consistency. Don’t over blend or you’ll end up with nut butter.
  3. Add in the remaining brownie base ingredients and blend well.
  4. Spoon into parchment paper lined loaf pan. Press down until evenly distributed.
  5. Caramel Filling: Blend dates and water into blender until a paste forms. Spread evenly over brownie layer.
  6. Press pretzels down into caramel layer.
  7. Melt chocolate chips in microwave safe bowl in 30 second increments until melted.
  8. Pour over the bars and chill in freezer for 2-4 hours until caramel filling is set.
  9. Once caramel filing is set, cut into 18 squares.
  10. Store in air tight container in the fridge or freezer and enjoy!

Storing Instructions

Store squares in an air tight container in the fridge for up to 5 days or the freezer for several months.

Sweet ‘n’ Salty Squares

These bars are the perfect blend of sweet and salty!
Prep Time15 mins
Chill Time4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: Vegan
Servings: 18 squares

Ingredients

Brownie Base

  • 70 g cashews
  • 45 g walnuts
  • 28 g almond flour
  • 12 g cacao powder
  • 100 g dates
  • 1 tsp vanilla
  • 1/4 tsp salt

Caramel Filling

  • 150 g dates
  • 1/2 c water

Topping

  • 18 pretzel twists
  • 30 g chocolate chips

Instructions

  • Soak dates in warm water if needed. See notes.
  • Blend the cashews and walnuts in a food processor until it forms a crumbly flour like consistency. Don't over blend or you'll end up with nut butter.
  • Add in the remaining brownie base ingredients and blend well.
  • Spoon into parchment paper lined loaf pan. Press down until evenly distributed.
  • Caramel Filling: Blend dates and water into blender until a paste forms. Spread evenly over brownie layer.
  • Press pretzels down into caramel layer.
  • Melt chocolate chips in microwave safe bowl in 30 second increments until melted.
  • Pour over the bars and chill in freezer for 2-4 hours until caramel filling is set.
  • Once caramel filing is set, cut into 18 squares.
  • Store in air tight container in the fridge or freezer and enjoy!
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