Ingredients:
- For the shortbread base:
- 1 ½ cups whole meal flour almond meal
- 3 tablespoons melted coconut oil
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Caramel:
- 2 cups Dates
- 1 cup cup date syrup or honey or raw maple syrup
- 1tsp vanilla bean paste
- Pinch of sea salt
- Chocolate topping:
- 3 blocks dark chocolate
Method:
- Preheat oven to 180° C. Mix the biscuit layer ingredients together with a fork so it resembles a crumbly mixture. Press firmly into a lined rectangle baking to create an even layer. Bake for 20 minutes or until slightly golden.
- Add caramel ingredients into a food processor. Blend until smooth and thick, it should be the texture of caramel. This can take up to 10 minutes.
- Spread the caramel mixture on top of the biscuit base and smooth to create an even layer. Put in the freezer overnight to set.
- Prepare the chocolate coating by melting the chocolate in a double boiler.
- Remove the biscuit and caramel layers from the freezer and cut into 12 chocolate bar shapes or as many is it cuts.
- Dip each bar into the melted chocolate and move around with a fork to make sure it’s evenly coated. Add to a plate or tray and drizzle with some extra melted chocolate. Repeat with all the bars. Add straight to the freezer and let set for at least 2 hours.
- Enjoy!
Jaz Culinary 