Zutaten
For the base:
▫️ 165g almond flour / ground almonds
▫️ 50g oat flour
▫️ 40g maple syrup
▫️ 50g coconut oil
For the caramel:
▫️ 150g pitted dates*
▫️ 50ml water from dates (see steps below)
▫️ 50g peanut / almond butter
▫️ 30g coconut oil
▫️ 1/2 tsp flaky sea salt
For the top:
▫️ 100g dark chocolate
▫️ 1 tsp coconut oil
*If you are using partially dried dates rather than medjool, soak them in boiling water for 10 minutes and set aside.
Mix together the ingredients for the base until you get a sand like
consistency. Pack down evenly into a lined (!!) loaf tin, then place
into the fridge.
Make the caramel by blending the dates, 50ml water reserved from soaking the dates (you can skip if you use medjool dates)
and the rest of the caramel ingredients. The texture should be thick,
not runny.
Remove the tin from the fridge and layer the caramel evenly on top of the biscuit layer.
Place back into the fridge for at least 3 hours.
Once set, pour over the melted chocolate. It should harden by itself, but if
not, place the tin back into the fridge for 5-10 mins.
Slice up using a warm knife, and ENJOY!
Storage: these will store in an airtight container in the fridge for up to 5 days.
- Zubereitung