INGREDIENTS
BASE
3/4 CUP ALMOND MEAL
1/3 CUP DESICCATED COCONUT
3 TBS COCONUT FLOUR
PINCH OF SEA SALT
3 TBS COCONUT OIL, MELTED
3 TBS PURE MAPLE SYRUP
CARAMEL
1/4 CUP UNHULLED TAHINI
1/4 CUP PEANUT BUTTER
1/4 CUP COCONUT OIL
1/4 CUP PURE MAPLE SYRUP
1/4 CUP RICE MALT SYRUP
PINCH OF SEA SALT
1/4 TSP VANILLA BEAN POWDER
CHOCOLATE
3 TBS COCONUT OIL
3/4 CUP CACAO BUTTER
1/3 CUP MAPLE SYRUP
1/3 CUP CACAO POWDER
PINCH OF SEA SALT
PINCH OF VANILLA
METHOD
• TO MAKE THE BASE, MIX TOGETHER WET INGREDIENTS AND THEN STIR IN DRY, PRESS INTO A LINED LOAF PAN (I USED A SILICONE PAN)
• WHISK CARAMEL INGREDIENTS IN A BOWL UNTIL SMOOTH AND SPREAD OVER THE BASE AND POP INTO THE FREEZER TO FIRM UP SO THAT YOU CAN SLICE IT
• ONCE CARAMEL IS SET, CUT INTO PIECES
• MELT AND STIR TOGETHER CHOCOLATE INGREDIENTS, POP INTO THE FRIDGE TO COOL, STIRRING EVERY 5 MINUTES TO HELP THICKEN THE CHOCOLATE
• USING TWO FORKS, DIP AND TURN ONE PIECE AT A TIME IN THE CHOC TO COAT ALL SIDES, DRAIN THEM BEFORE PLACING ON A LINED TRAY, THEN POP INTO THE FREEZER TO SET
* YOU COULD MAKE THESE INTO SILICONE MUFFIN PANS OR CHOCOLATE MOLDS SO THAT YOU DON’T NEED TO WORRY ABOUT SLICING
* YOU COULD USE RICE MALT SYRUP OR MAPLE INSTEAD OF BOTH FOR THE CARAMEL, I WAS JUST RUNNING LOW SO HAD TO USE SOME OF EACH!