Ingredients:
Base:
½ cup pitted medjool dates
1 cup roasted almonds
1.5 Tb coconut oil
¼ tsp salt
Caramel Centre:
1 cup pitted medjool dates
1/3 cup peanut butter
1/3 cup maple syrup
¼ cup coconut oil
Optional: 4 drops of Cinnamon or Orange YL essential oil to taste
Topping:
¼ cup raw cacao
¼ cup coconut oil
1 Tb maple syrup
Base:
½ cup pitted medjool dates
1 cup roasted almonds
1.5 Tb coconut oil
¼ tsp salt
Caramel Centre:
1 cup pitted medjool dates
1/3 cup peanut butter
1/3 cup maple syrup
¼ cup coconut oil
Optional: 4 drops of Cinnamon or Orange YL essential oil to taste
Topping:
¼ cup raw cacao
¼ cup coconut oil
1 Tb maple syrup
Method:
Line a greased baking dish 12cm x 15cm with baking paper.
Base: Using a food processor, put dates, almonds, coconut oil and salt together and blend until fairly fine and press into the prepared baking tray. Place in freezer whilst making the caramel.
Caramel Centre: Using the food processor, combine the dates, maple syrup, peanut butter and coconut oil until blended and creamy. Pour in the base and place back in freezer.
Topping: Melt coconut oil. Mix in the maple syrup and cacao and pour over the caramel and place back in freezer to set. Let set for 1 hour and using a hot knife, cut the slice into squares.
Enjoy 😊
Thanks Jenni Rogers for the recipe.
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