GF: DF: SF: V: VG: PALEO

Base:

1 cup pecans

1/4 cup almonds

1/4 cup golden linseeds

1/2 cup macadamia nuts

1 teaspoon vanilla bean paste or powder

3 tablespoons maple syrup

pinch sea salt

Caramel:

1/2 cup cashew butter

10 medjool dates, pitted

pinch sea salt

2 tablespoons water

Chocolate:

3/4 cup raw cacao powder

2 tablespoons maple syrup

3/4 cup coconut oil, melted

To make the base combine all of the ingredients in a food processor and blitz intermittently until well combined. Line a loaf tin with baking paper and press the base mixture into the tin. Use the back of a spatula to press the mixture down evenly. Place in the freezer to set. To make the caramel combine all of the ingredients in a food processor and blitz until well combined. Remove the tin from the freezer and spread the caramel mixture evenly over the base. Use the spatula again to ensure an even spread. Transfer to the freezer to set for 2-3 hours. Remove the tin from the freezer and cut into finger sized bars and then return to the freezer. To make the chocolate coating place the coconut oil in a small saucepan and melt over a very low heat. Remove from the heat and whisk in the cacao powder and maple syrup. Take the bars out of the freezer and place on a baking tray lined with baking paper. Pick up a bar and dip it into the chocolate mix, turning it so that all sides are covered before placing it back on the tray. Repeat this process with all the bars and then return them to the freezer for a few minutes to allow the chocolate to set. Remove from the freezer and place another coat of chocolate on and return to freezer. The bars will need three coats of chocolate. After the third coat has set remove the bars from the freezer and using a sharp knife trim the excess chocolate off to create an even bar shape. Keep them stored in the freezer until ready to be enjoyed!

Kami cup and plate : Tea Vessel by SPECIFIED STORE