Just because it's the festive season, doesn't mean we have to resort to processed, crappy desserts. This recipe is one from my sister - it's divine and sensational! Probably best to double the ingredients and pre prepare base and caramel layer.
Ingredients:
1/3 cup raw cacao powder
1/4 cup coconut oil
1/2 cup rice malt syrup
Base:
3/4 cup almonds
1/3 cup desiccated coconut
1/4 cup coconut oil
6 fresh dates, pitted
Date Caramel:
12 fresh dates, pitted
1/3 cup almond spread
2 tablespoons maple syrup
2 teas vanilla bean paste
Pinch sea salt
Method:
1. To make the base, place the almonds, coconut, dates and oil in a food processor and process for 1-2 mins or until the mixture resembles fine breadcrumbs. Press into the base of a 20cm * 20cm lightly greased baking tin lined with non stick baking paper.
2. Refrigerate until set (note: you can do this in advance days before if it suits)
3. To make the caramel, place dates almond spread, maple syrup, vanilla and salt in a food processor and process for 1-2 mins until smooth. Spread of base and refrigerate.
4. Place cacao, oil and rice malt syrup in a heatproof bowl over a saucepan of simmering water. Stir for 2-3 mins or until smooth. Pour cacao mixture over the caramel and refrigerate for 2 hours until set. Freeze for 30 mins and slice into 4cm * 10 cm bars to serve.
Makes 10, but if you double ingredients it's more like 20 squares - unless it's my serving size, then less....