Ghostly Caramel Squares 

 

     

INGREDIENTS 
For the base: 
  • 50g Oats
  • 150g Oat Flour (Oats blitzed in food processor)
  • 1 banana
  • 1 tablespoon of milk or dairy free alternative 
  • 4 blended dates 
     

    For the caramel layer 
  • 300g dates (pitted) 
  • 2 tablespoon Water (use the water the dates were soaking in) 
  • 2 tbsp Coconut Oil (or any oil)
  • 1 tablespoon of vanilla extract
  • 3 tablespoons of milk or dairy free alt. 
     

    For the chocolate coating
  • 175g dark chocolate
  • 2 tablespoons of coconut oil, melted 

 

For the Marshmallow Ghosts
  • 4 tbsp Sugar
  • 2 tbsp Water
  • 1 1/2 cups White Marshmallows
     

 

METHOD 

  1. Soak the dates in boiling water for 10 minutes. 
    Meanwhile blend the oats into a flour. 
  2. Add the rolled Oats, banana, dates, maple syrup and milk for the base and combine. Line a square baking tin and flatten the mixture into the base. Place it in the freezer to set whilst you make the caramel layer. 
  3. Next drain the dates and blend along with the coconut oil, vanilla extract, milk and water. Blend until smooth. Scrape down the sides as needed. 
  4. Pour this layer on top of the base and smooth out with a spoon. Place the tin back in the freezer for approx. 1 hour. 
  5. For the next step you can have them all covered in chocolate or just a thin layer of chocolate at the top.  
  • Chocolate on top layer: Melt the chocolate in a bowl and combine with the coconut oil. Cover the top of the dates layer with a layer of chocolate and place in the freezer to set.  
  • Chocolate surrounding bar: Remove the mixture from the tin and slice it into bars. Dunk the bars into the melted chocolate and place back into the freezer.  

 
Marshmallow Ghosts 

  1. Mix 4 tablespoons of sugar and 2 tablespoons of water in a bowl and place it on a pot of boiling water to create a double boiler. 
  2. Beat with a whisk for 8 minutes then add in the white marshmallows. Beat until melted. 
  3. Beat while allowing to cool slightly then spoon the mixture into a piping bad. 
  4. Gently create pear shaped droplets on the squares. If some frosting is out of place, allow to dry then lift it up with a small knife and push it into the side of the ghost figure or remove it. 
  5. Using a small icing pen, draw 3 dots for the eyes and mouth of the ghost when the icing has set.

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