Ingredients For the base 125 gr of almond flour 3 tbsp coconut oil 2 tbsp maple syrup Pinch salt
For the caramel layer 150 gr dattes (soaked in hot water for a few minutes to soften them) 2 tbsp cashew butter ¼ tsp salt 2/3 tbsp non-dairy milk
For the chocolate coating 4 tbsp coconut oil 3 tbsp cocoa/cacao powder 1 tbsp cashew butter 2 tbsp maple syrup Pinch salt
Instructions To make the base,
Place all the ingredients in the Thermomix bowl and blend Speed 8, 20 seconds. Check that the mixture is smooth. If not, blend again. Cover a loaf tin with parchment paper and transfer the base.
Refrigerate.
To make the caramel,
Place all the ingredients in the Thermomix bowl and mix Speed 6, 30 seconds. You might need to scrap the sides of the bowl and blend again.
If the mixture is not runny enough, add another tbsp of milk. Cover the base with the caramel mixture. Refrigerate.
To make the coating,
Melt all the ingredients in a bowl over boiling water. After a couple of hours, remove the tin from the fridge. Cut your bars into the desired length or shape. Dip in the chocolate coating and let them set. Bon appétit !
The recipe can be done without a Thermomix. Any powerful blender will work.
The recipe is loosely adapted from one from Nadia's Healthy Kitchen. Feel free to check her site, she has lots of great recipes.
The recipe is gluten-free, vegan, refined-sugar free.