These raw & gluten-free babies are SO GOOD! This recipe makes a pretty big batch, so simply store them in your freezer and enjoy them for longer. I made about 12 large bars out of this recipe and I even slice them in halves because they are pretty rich. Let’s begin!
Recipe by Avantgarde Vegan.
- Almond ‘Biscuit’ Layer:
- 2 cups/170g Ground Almonds
- 1/2 cup/70g Macadamia Nuts
- 1/2 cup/40g Pecans, plus additional for topping.
- 3 tbsp maple syrup
- 3 tbsp melted Coconut Oil
- 1 tbsp Peanut Butter
- Himalayan Salt
- Salted Caramel Layer:
- 2 cups/340g Pitted Madjool Dates
- 2 tbsp melted Coconut Oil
- 1 cup/240ml Almond Milk
- 1/2 cup/120ml Filtered Water
- 1 tsp Vanilla Bean Paste (or 2 tsp vanilla bean powder)
- 1 tsp Himalayan Salt
- Chocolate Coating:
- 8 tbsp melted Coconut Oil
- 10 tbsp Organic Cacao Powder
- 3 tbsp maple syrup
- Step 1 Soak your pitted dates (or pit them if unpitted) in boiled or very hot water until we are using them.
- Step 2 Add the nuts for your biscuit layer to a food processor or blender and mix until crumbed. Add to a large bowl with the almond flour, maple syrup, melted coconut oil, peanut butter and a pinch of salt. Mix until combined and a sticky base has formed. Alternatively, add all these ingredients to your food processor and mix in there.
- Step 3 Add the biscuit mixture to a medium-sized (8 or 10″) square or round cake tin (with removable bottom) and press firmly until the bottom is covered.
- Step 4 Put the cake tin in the freezer until we are done with the next layer.
- Step 5 Drain the dates and add them + the rest of the salted caramel mixture to a blender (I don’t recommend using a food processor for this one). Blend until a very creamy consistency. If too thick add a splash of more water, but you want to keep this thick and creamy.
- Step 6 Take your cake tin out of the freezer and spread the salted caramel layer on top. Put it back in the freezer for 3-4 hours or more.
- Step 7 Prepare your chocolate layer by simply adding the ingredients to a bowl and mix. Now take a cooling rack and line a baking sheet under it so it’s easy to clean up.
- Step 8 Take the cake tin out of the freezer and remove the bottom so you can easily take out the bar mixture.
- Step 9 Using a knife warmed up in hot water, cut the mixture into bars. Dip the knife into hot water every time you cut.
- Step 10 Now add the bars to your cooling rack and pop some pecan nuts (or any other nuts) on top. Drizzle with the chocolate mixture (make sure it’s cooled down) and put them back in the freezer overnight.
- Step 11 Keep them in the freezer for whenever you want to enjoy them!