| Servings |
pieces
|
Ingredients
Base
- 1 cup almond meal
- ½ cup melted coconut oil
- 1 tbsp coconut sugar
Caramel Layer
- ½ cup tahini
- ½ cup rice malt syrup
- 6 medjool dates soaked in boiling water for 10 minutes, then drained
- ¼ tsp Himalayan salt
Chocolate Layer
- 150 g 70% dark chocolate
- ¼ cup melted coconut oil
Ingredients
Base
Caramel Layer
Chocolate Layer
|
|
Instructions
- Mix all base ingredients together in a bowl, evenly distribute between 24 silicon mini cupcake moulds, pressing down firmly in place with fingers
- Put into freezer until firm (about 10 minutes)
- Blitz all caramel ingredients in food processor until well combined
- Evenly distribute over the bases, very lightly dampen finger and press, put into freezer until set (about 30 minutes)
- Combine chocolate layer ingredients into a microwave safe bowl and melt in 30 sec intervals until completely soft and melted
- Pour melted chocolate over the caramel layers
- Put into freezer until set (about 30 minutes), but best to leave overnight
- You could leave these in moulds and pop out when needed, or pop all out and place in a container in a single layer in freezer.
Recipe Notes
Recipe makes 24 treats at 190 calories each