Raw caramel squares RECIPE. Lucie Weir.

Raw caramel squares RECIPE. Lucie Weir.

10650061_10204361918761427_1059340813573282173_nLucie and I met through instagram, nothing surprising there!

then we soon realised we had some fitness circles in common and ended up meeting at an Ian Young Fitness circuits class.

I am so pleased to have her on sharing a recipe with us that I know you will love, and I can’t wait to make over the half term break.

As I said on instagram this morning,

her colourful fun recipes make me want to eat the food she posts right off my phone screen!

Go see Lucie’s blog and she is jucieluciefoods on instagram, definitely worth a follow. There is such creativity in her healthy recipes.


Raw Caramel Squares

Makes 12 pieces

(Shortbread Layer)
120g Rolled Oats
120g Ground Almonds
4 tablespoons of Maple Syrup
4 tablespoons of Warm Water
2 tablespoons of Coconut Oil
2 tablespoons of Chia Seeds
Pinch of Salt

(Caramel Layer)
250g of Pitted Medjool Dates
100ml of Warm Water (+ 2 tablespoons for during blending)
2 tablespoons of Maple Syrup
1 tablespoon of Vanilla Extract
1 tablespoon of Coconut Oil
Pinch of Salt

(Chocolate Layer)
6 tablespoons of Coconut Oil
5 tablespoons of Maple Syrup
5 tablespoons of Cacao Powder
Pinch of Salt


1. Firstly, make the shortbread layer. Add all the shortbread ingredients into a food processor, and blend together, until a flour-like consistency forms.
2. Line a rectangular, or square baking tin, with greaseproof paper.
3. Fold in shortbread mixture and pat down using a fork until a sturdy layer forms. Place in freezer whilst you make the other layers so the shortbread firms up.
4. Then make the caramel layer, by simmering the dates on medium heat in a saucepan, with boiling water for 5 minutes.
5. Remove the dates from the heat and allow to cool.
6. Then add in the other caramel ingredients to the food processor, along with the cooled dates, and 2 tablespoons of water. Whiz together the ingredients until a thick caramel-like paste forms.
7. Remove shortbread base from the freezer and smooth the caramel paste on top. Place the baking tin back into the freezer.
8. To make the chocolate layer, gently heat coconut oil and maple syrup in a saucepan for 2 minutes. Remove from the heat and add in cacao powder and salt. Stir together until smooth consistency.
9. Take the shortbread and caramel layers out of the freezer. Pour on chocolate mix and smooth out on top of the caramel layer.
10. Finish by sprinkling over a little salt on top of the chocolate layer, and place back into the freezer for 4 hours, or overnight.
11. Remove from the freezer and slice into squares. Allow to defrost before eating, and enjoy!