Ingredients
BASE
- 1/2 cup Buckinis ground to a flour
- 1/2 cup Cashews ground to a flour
- 1/2 cup Dessicated Coconut
- 2 tbsp Coconut Oil melted
- 1 tbsp Coconut Sugar
- 3 tbsp Boiling Water
- 1/4 tsp Himalayan Salt
CARAMEL
- 1 cup Medjool Dates soaked for afew minutes to soften
- 1/2 cup Macadamias
- 1/2 cup Cashews
- 2 tbsp Coconut Oil melted
- 1 tsp Vanilla Bean Paste
- 1 tbsp Hulled Tahini
- 1/4 tsp Himalayan Salt
- 1/2 cup Filtered Water
- 1/4 tsp Cinnamon
CHOCOLATE
- 150 g Dark Chocolate
Instructions
- Combine all ingredients for the base in a high-power blender, briefly blend. If the mixture looks a little dry, add a touch more water and/or coconut oil.
- Press the base into a greased and lined square or rectangular baking tray and place in the fridge while you make the caramel layer.
- Combine all caramel ingredients in a high power blender and blend until smooth.
- Scoop the caramel on top of the base, spreading evenly. Place in the freezer for 1-2 hours or until firm.
- Using a sharp knife, slice into approx. 15 even pieces.
- Melt the chocolate using a double saucepan and then transfer to a shallow bowl. Allow the chocolate to cool slightly and then dip each individual caramel shortbread into the chocolate until fully covered.
- Place a sheet of baking paper on a plate to transfer the chocolate covered bars.
- Place in the fridge for 10-20 minutes to set.
- Cut and serve in your Coconut Bowls and sprinkle on some Cacao Nibs.