So although my Dad was quite adamant in the
fact that these aren’t really “that healthy”, they are gluten, dairy and
processed sugar free. (And vegan if you’re into that). I posted a photo on Instagram and a few people asked me for the recipe so I thought I would pop it on here. I did use Hippie Lane’s
caramel and chocolate recipe (she is amazing - go and check out her app), but made up my own base. Here is the recipe I
used and I hope you love it as much as I did!
INGREDIENTS:
Base:
1 ½
cups of almonds
½ cup desiccated coconut
7 medjool dates
1 tbsp coconut sugar
1 ½ tbsp honey
¼ organic plain activated buckinis
Caramel:
1 cup medjool dates
¼ cup coconut oil
½ cup almond butter
1 tbsp vanilla essence
Pinch Himalayan salt/sea salt
Chocolate:
1/3 cup cacao powder
½ cup coconut oil
¼ cup natural maple syrup
METHOD:
- Cut open the dates and take out the pips, then cut them into quarters
- Put your almonds, buckinis and coconut into the food processor and blend until crumbly
- Add in the coconut oil and honey and blend until the mixture sticks together on the sides of the food processor
- Press the base mixture into the tin (I like to put baking paper down first) until even and firm
- Put the base into the freezer to set and harden
- Add all caramel ingredients into the food processor and blend until thick and smooth
- Spread caramel mixture evenly over the base in place back in the freezer to set
- Whilst the caramel is setting, blend the cacao powder, coconut oil and maple syrup in the food processor (the texture should be very similar to that of normal melted chocolate)
- Pour chocolate mixture all over the caramel and ensure it is smoothed out completely before popping back in the freezer
- Once the slice has set, cut into squares and ENJOY! (Then Instagram a photo, of course)