Vegan Caramel Squares

The perfect healthy treat, that's full of flavor, great nutrition and free from dairy, refined sugar and gluten. These plant based caramel squares are the perfect energy snack!

Course Dessert, Snack, Treat
Cuisine Dairy Free, Gluten Free, Healthy Fats, Plant based, Refined Sugar Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 14
Author Wellness with Taryn



  • 2 Cups Organic Activated Buckwheat Grouts
  • 1 1/2 Cup Medjool Dates - pitted
  • 2 TBS Peanut Butter - or almond butter if you have a peanut allergy
  • 2 TBS Organic Cold Pressed Coconut Oil - melted
  • Pinch Pink Himalayan Rock Salt

Caramel Topping

  • 2 1/2 Cups Regular Dates - pitted
  • 2 TBS Organic Cold Pressed Coconut Oil - melted
  • 1/2 Tsp Pink Himalayan Rock Salt



  1. Place the activated buckwheat grouts into the food processor and process for about a minute just to help break them down a bit.

  2. Add the remaining ingredients, and blend until all combined.

  3. Press the mixture down into a lined baking dish. I used a 20cm x 30cm size dish. Rub a bit of coconut oil on your hands to help avoid the mixture sticking to your hands whilst pressing down. 

  4. Place into the freezer while you make the caramel topping.

Caramel Topping

  1. Soak the regular pitted dates in some boiling kettle water for a couple of minutes to soften.

  2. Add them to a food processor, along with the coconut oil and salt and blend until a thick caramel topping forms. You may need to scrape down the sides a few times.

  3. Spread the caramel topping over the buckwheat base and place into the freezer to set overnight.

  4. Remove from freezer and allow to thaw for a few minutes - this will make it easier to slice.

  5. Slice into squares, and store in an airtight container in the freezer for up to 1 week. Remove and thaw for a few minutes before eating.

Recipe Notes

Use Organic wherever possible