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Salted Caramel Chocolate Bars
This recipe is from Avant-Garde Vegan by Gaz Oakley (avantgardevegan.com) and they call it “a sweet treat that is surprisingly healthy!” We can attest that this gluten-free, refined and raw sugar-free dessert with a nutty cookie base has the most amazing flavor. These are the perfect make ahead treats to have on hand for last minute guests.
Serves 16
Almond Cookie Layer
2 cups almond flour
1/2 cup macadamia nuts
1/2 cup pecans, plus additional for topping
3 tablespoons agave nectar
3 tablespoons coconut oil
1 tablespoon peanut butter
Pinch Himalayan salt
Salted Caramel Date Layer
2 cups Medjool dates, pitted
2 tablespoons coconut oil
1 cup almond milk
1/2 cup filtered water
1 teaspoon vanilla bean paste
1/4 teaspoon Himalayan salt
“Chocolate” Coating
8 tablespoons coconut oil, melted
10 tablespoons organic raw cacao powder
3 tablespoons agave nectar or 1 tablespoon maple syrup
Line an 8-inch square removable bottom cake pan with parchment paper. › For almond cookie base: Blend pecans and macadamia nuts in blender until the texture is fine and crumbly. › Pour into a mixing bowl. › Add almond flour, peanut butter, coconut oil, agave nectar and salt. › Mix well by hand or in blender until combined. › Pour into cake pan. › Using a spatula, press cookie layer down well, including edges, until it is even and compacted. › Place pan in freezer while you prepare the caramel layer. › For caramel layer: In blender, blend dates and almond milk. › Add coconut oil, water and salt. › Blend on high for about one minute. › Spread caramel evenly over cookie base. › Place pan in freezer for at least 3 hours. › Remove from freezer and remove bottom from pan. › Dip a chef’s knife in hot water. › Cut into eight slices, then cut across once to make 16 bars, dipping knife into hot water between each slice. › Place bars on a tray lined with parchment paper. › Place 3 pecans on top of each bar. › Place tray in freezer for 30 minutes while preparing chocolate. › To make chocolate, melt coconut oil. › Add cacao powder. › Stir until there are no lumps. › Add agave nectar or maple syrup and stir. › Quickly but gently, pour over bars. › Place bars in freezer for at least 30 minutes before serving. › Store in freezer for up to three weeks.
