Happy Baking! Or not baking because these are also raw Vegan;)
- 1 cup of melted coconut oil
- 1 cup of cacao powder
- 1 cup of maple syrup
- 10 medjool dates.
- 1/2 cup of maple syrup.
- 1/3 cup of coconut sugar.
- 1/2 cup of water.
- 1 tsp Vanilla Bean Paste
- 1/4 tsp Himalayan Salt
CRUSH some hazelnuts and mix them into the caramel.
Almond ‘Biscuit’ Layer
- 2 cups/170g Ground Almonds
- 1/2 cup/70g Macadamia Nuts
- 1/2 cup/40g Pecans, plus additional for topping.
- 3 tbs coconut palm nectar
- 3 tbs Coconut Oil
- 1 tbs Almond butter
- Pinch Himalayan Salt
Method: Makes 12- 14 bars, lasts in the freezer for 2 months.
Biscuit layer: Line a loose bottom 8 inch rectangular cake tin. In a food processor blend add the pecan nuts, macadamia nuts and process.
Place them into the bowl, add the almond flour, a tbsp of almond butter, 3 TBSP coconut palm nectar 2 tbsp of coconut oil and mix.
Press into the cake tin until compact. Press into the edges.
Place into the freezer.
Place all ingredients into a blender and blend. Pour onto the biscuit layer and level out. Place into the freezer for at least three hours.
Remove from the cake tin.
Slice into bars. Wipe the knife each time in boiling water to get a precise cut. Place back into the freezer.
Chocolate: Mix the ingredients in a bowl and pour over the bars! Store in the freezer!