Gooey Chocolate Nutty Squares



This is the perfect sticky, gooey bit of yumminess that you want for Easter.  They don’t require any baking and if you and your family want to avoid refined sugar these are the perfect substitute.  These were made in the quest to find something that my daughter could eat instead of an Easter egg.  Due to the special diet healing her eczema, she is unable to eat any refined sugar, sometimes this is challenging but the consequences for her are worth all the effort and when I offer up these she doesnt seem to mind!

These are super rich and very chocolatey so cut them up small and try not to devour them in one sitting.  I usually freeze a few as soon as I make them so I’m not tempted.

I use organic raw cacao in my recipes, you could substitute with cocoa which is more readily available but as previously mentioned here it doesn’t have as many health benefits as cacao which is an unprocessed chocolate so if you get the chance, order some online and make your chocolate baking even healthier.

Gooey Chocolate Nutty Squares
Recipe type: Chocolate
Prep time: 
Total time: 
Serves: 18
  • 1 cup of cashews
  • 1 cup of medjool dates
  • ¼ of macadamia nuts
  • 2 tablespoons of melted coconut oil
  • 1 tablespoon of raw cacao
  • ½ a teaspoon of vanilla powder or extract
  • Pinch of sea salt
  • 1 large bar of dark chocolate (I used pure cacao but an 85% would work as well)
  • 3 tablespoons of coconut milk
  • 1 tablespoon of raw honey
  • 2 tablespoons of flaked almonds
  1. Cover the cashew nuts in water and leave to soak for an hour
  2. Cover the dates in boiling water and leave to soak for an hour
  3. Drain both and add to a food processor with the melted coconut oil, cacao, vanilla and salt and process until you have a smooth paste, incorporating when needed, this takes 3-4 minutes
  4. Add the macadamia nuts and pulse until roughly chopped
  5. Tip into a parchment lined small baking tray and smooth out with a palate knife
  6. Melt the dark chocolate on a bain-marie and add the honey and coconut milk and pour on top of the base smoothing out
  7. Toast the flaked almonds in a dry frying pan, flipping lightly until golden brown and decorate on top of the chocolate.
  8. Refrigerate for a couple of hours and then lift out and cut into squares to devour.



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