Recipe – Crack Squares

These squares got me my job. (I’m only sort of kidding). They were nicknamed “Crack Squares” because they are seriously the most addictive squares ever. And guess what? They are gluten-free and refined sugar free (although certainly not completely sugar-free. At all). Plus, they can easily be made dairy-free and vegan as well!

Sometimes I don’t know whether I like chocolate or caramel more. These crack squares perfectly combine the two to hit all my cravings!

Crack Squares Ingredients

Crust & Crumble Ingredients

• ½ cup coconut oil, melted
• ¼ cup butter, melted
• ½ cup coconut sugar
• 1 cup oat flour
• 1 ½ cup rolled oats
• 1 tsp vanilla powder (or 1 tbsp vanilla extract)
• ¼ tsp sea salt
• ½ tsp baking soda
• ½ tsp baking powder
• 1 cup dark chocolate chips

Caramel Ingredients

• ½ cup cashew butter
• ½ cup maple syrup
• ½ cup canned full-fat coconut milk
• pinch of sea salt

Directions

1. Preheat oven to 350F and line an 8×8 pan with parchment paper
2. In a glass bowl, melt coconut oil and butter over a double boiler or in the microwave
3. Whisk in coconut sugar, vanilla powder, baking soda, and baking powder
4. Add the oat flour plus 1 cup of rolled oat to the mixture. Note: If you do not have oat flour, you can make it by grinding 1 cup of oats into a fine powder.
5. Press half of the mixture into the baking pan, and bake at 350F for 10 minutes.
6. Add ½ cup rolled oats to the remaining oat mixture and set aside.
7. While the crust is baking, make the caramel by mixing together cashew butter, maple syrup, coconut milk, and a pinch of salt until smooth. (Note: This step may require you to heat the caramel on the stove to melt the cashew butter. Watch it closely and stir frequently – it will thicken up very quickly if heated for too long!! If this happens, simple add a little extra coconut milk to thin out)
8. After the “crust” layer is baked, remove from the oven and top with an even layer of chocolate chips.
9. Pour caramel over the chocolate chips and top with the remaining oat “crumble” mixture.
10. Bake for 18-20 minutes, until edges are lightly browned.

NOTE: These will come out VERY liquidy (I promise they will set up!!). Let them set in the fridge for at least 2 hours, but preferably overnight. Cut in to small rectangles and DEVOUR.

Modifications:

• To make these squares vegan or dairy-free, simply replace the butter with additional coconut oil, and ensure you buy vegan chocolate chips!