A healthier, delicious treat that will leave you wanting more! These chocolate salted caramel bars feature a tasty biscuit base, a smooth date caramel, and are topped off by covering them in rich dark chocolate.
Takes 40 minutesminutes
Serves 14
Ingredients
Base layer
150galmond butter
150graw almonds
100gpitted dates
1tbspvanilla essence
2tbspcoconut oil
Pinchsalt
Caramel filing
300gpitted dates
100galmond or cashew or peanut butter
10-14tbspwater
4tbspcoconut oil
1large pinch of salt(add more if you like it)
1tspvanilla extract
Top layer
300gdark chocolate
Instructions
Base layer:
In a food processor, blend the almonds into a flour-like consistency. Then, add the almond butter, dates, vanilla essence, coconut oil, and a pinch of salt.
Blend until you achieve a breadcrumb-like texture.
Remove the mixture, place it in a bowl, and leave it in the fridge to cool.
Caramel layer:
In the same food processor, add all the ingredients for the caramel layer and blend until super smooth and caramel-like. This may take up to 5 minutes, depending on your food processor. You may need to add more water if the mixture is clumpy and not blending smoothly.
Once the caramel is ready, transfer it to a bowl and leave it to cool in the fridge.
Lay out the base layer on a board, spreading it evenly to a thickness of approximately 3 cm. Compact the mixture tightly to ensure it holds together.
Spread the caramel layer on top of the base layer evenly.
Cut the base and caramel filling into even-sized bars, approximately 6 x 3 cm, and place them in the fridge to cool.
Chocolate
Melt the dark chocolate using a water bath or microwave.
Line a baking tray with parchment paper.
Once the chocolate has melted, place one of the bars on a knife and hold it over the bowl of melted chocolate.
Ladle the melted chocolate over the bar to cover all sides, then place it on the lined baking tray to cool.
Repeat with the remaining bars until all are covered.
Leave the bars to cool at room temperature, or if you're in a hurry, place them in the fridge to speed up the cooling process.
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