| Servings | serves |
Ingredients
Base:
- 100 grams Brazil Nuts raw unsalted
- 100 grams Almonds raw unsalted
- 50 grams Maple Syrup or Rice Malt Syrup
- 50 grams Almond Butter
- 1 teaspoon Vanilla Extract
Centre:
- 80 grams Tahini
- 80 grams Peanut Butter Unsweetened
- 160 grams Maple Syrup or Rice Malt Syrup
- 20 grams Coconut Oil gently melted
- Himalayan Salt or Sea Salt
- 15 grams Coconut Flour or Tapioca Flour
Topping:
- 100 grams Dark Chocolate
- 2 teaspoons Coconut Oil
Ingredients Base:
Centre:
Topping:
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Instructions
Base:
- Line a small slice tin with a bit of coconut oil spray and baking paper and set aside.
- Place Brazil nuts and almonds into a food processor and process until fine.
- Add syrup, almond butter and vanilla and process until a nice pliable dough forms.
- Press the base mixture evenly into the lined tin. Place base in fridge while you prepare the centre.
Centre:
- Blend all of the ingredients except the flour together in a food processor bowl until smooth.
- Add the flour and mix well.
- Pour the caramel onto your prepared based and put back into the fridge whilst you prepare the topping.
Topping:
- Melt the chocolate and coconut oil together in the microwave for about 30 seconds, stir until smooth. Cool slightly.
- Pour the melted chocolate evenly over the caramel and leave to set overnight.
- To serve, remove from the tray. Place slice onto a large chopping board and use a hot & dry knife to slice into squares.
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