The delicious wholefood chocolate bars are also gluten and dairy free, 100% plant based and vegan friendly.
Now you can enjoy a delicious snack without the guilt!
Here's the recipe for you!
1/3c Coconut Oil
1/3c Raw Cacao Powder ***
1/3 c Raw Macadamias ***
1/3c Raw Cashews ***
12 Medjool Dates
1/4c Brown Rice Syrup ***
1/3c Almond Butter
2 tsp Vanilla extract
1/4 tsp Celtic sea salt ***
***(available at Bodhi Studio)
1. Prepare the base: Process the cashews and macadamias with half of the dates until you find a decent consistency. Smooth or a little chunky - whatever suits you.
Divide into 12 portions and place into a lightly greased 12 muffin tray, press out on the bottom and place in the fridge to set.
2. Time to make the middle layer - tasting like caramel!
Process the almond butter and remaining dates until well combined. Add the vanilla, salt and a tsp of brown rice syrup. Process again until combined.
Divide into 12 portions and press out on top of the bases. You can add some extra chopped nuts here if you like also. Place back in the fridge or freezer.
3. The final Layer - Chocolate
Melt the coconut oil in a saucepan over low heat, remove from the heat and mix in the cacao, brown rice syrup and a tsp vanilla. Mix until will combined and pour over the caramel layer. You can add a few nuts on top also. Do this as you pour, as the chocolate will set quickly on the cold caramel.
Keep in a airtight container in the freezer. Have one as snack or dessert to quench that sweet craving.
I hope you enjoy in moderation! They are fantastic to beat 3.30itis! Keep your energy balanced and feeling full.
See you soon,