chocolate caramel almond bars
This recipe for Chocolate Caramel Almond Bars is no bake, vegan, gluten free, refined sugar free and packed with delicious whole foods, it makes the perfect indulgent dessert or afternoon tea and is ideal for sharing.
Equipment
- blender
- loaf pan
Ingredients
For the base layer:
- 200 g cashews (1 1/2 cups)
- 45 g desiccated coconut (1/2 cup)
- 140 g Medjool dates (3/4 cup or 9 dates)
For the caramel layer:
- 140 g Medjool dates (3/4 cup or 9 dates)
- 80 g almond spread (1/4 cup)
- 60 ml plant based milk (1/4 cup)
- 20 g raw cacao (1/4 cup)
- 5 ml vanilla essence (1 tsp)
- 1/4 tsp salt to taste (1/4 tsp -1/2 tsp)
To finish:
- 90 g almonds (1/2 cup)
Instructions
Making the base layer:
- Using a food processor, process all ingredients until mixture sticks together when pressed.
- Press firmly into a lined loaf pan and freeze while making the caramel layer.
Making the chocolate caramel layer:
- Process all ingredients until a smooth caramel forms, add a little more milk if it's too thick.
- Spread the chocolate caramel evenly over the base.
To finish:
- Press the roughly chopped almonds into the top and refrigerate until firm, about 1 hour.
- Cut into bars using a hot knife.
- Store in an airtight container in the fridge or freezer.
Notes
For more detailed instructions, please refer back to the original post :)