Chocolate Caramel Pecan Bars

• gesamtzeit: 3 hours 9 minutes

Zutaten

Base

1 cup almond meal

1/3 cup coconut flour

1/4 cup almond butter

2 tbsp maple syrup

2 tbsp coconut oil, melted

1 tsp vanilla extract

Pinch sea salt

Pecan Date Caramel

1 cups Medjool dates, pitted (about 14–16)

¼ cup almond butter

3 tbsp coconut oil, melted

2 tbsp coconut cream or water to loosen

½ tsp cinnamon (optional)

Pinch sea salt

1 cup pecans, roasted + roughly chopped

Chocolate Topping

200g dark chocolate (70%+)

1 tsp coconut oil

Flaky sea salt (optional)

Anweisungen

Line a loaf tin or 8inch brownie tin.

In a bowl, mix almond dry ingredients.

Add in almond butter, maple syrup, melted coconut oil and vanilla until smooth.

Pour wet into dry and stir until a cookie-dough texture forms.

Press firmly into the tin. Chill while making caramel.

Roast pecans at 160°C for 8–10 mins, then chop.

Blend dates, almond butter, coconut oil, coconut cream/water, cinnamon and salt until smooth.

Fold through pecans and spread over the base.

Transfer to freezer for 1-2 hours or until set.

Melt chocolate with coconut oil.

Slice the bars into desired shape. Dip in mended chocolate, then top with extra pecan and flakey sea salt.

Chill 1–2 hours until set.

Keep in fridge up to 10 days or freezer.