Who doesn't love a remake of a classic? And date free at that! Perfect to make for door stop drop-offs while in lockdown.
ingredients
Base
- 1/2 cup coconut flour
- 1/4 cup coconut oil see product
- 1/4 cup maple syrup
- 1/4 tsp cinnamon or chai or pumpkin spice
- 1 pinch of salt
Caramel
- 1/2 cup almond butter
- 1/4 cup coconut oil see product
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1 pinch of salt
Topping
- 1/4 cup Loving Earth Dark Chocolate see product
- 1/4-1/2 tsp finely ground instant espresso (optional)
- 1tsp coconut oil see product
- 1 pinch of salt and extra for serving
method
- Step 1Mix base together in bowl and then press into a lined mini loaf pan or tray (I used 5 x 5 inches)
- Step 2Mix filling in bowl and pour onto base
- Step 3Freeze until set - for approximately 20 minutes
- Step 4Melt chocolate, coconut oil and espresso (if using) and set aside
- Step 5Slice bars and dip into the melted chocolate - you can pour the chocolate on to the caramel once it's set and then slice but I find it easier this way
- Step 6Eat! And what you don't eat store in an air-tight container in the fridge. Mixture can also be frozen for treats at a later date.
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