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Raw Vegan Salted Caramel Bars

Generously line 8inch square baking pan with parchment paper, leaving enough exposed on each side so it's easy to grab and pull your base out of the pan later. For the biscuit base add 1 cup of nuts of choice into your blender, and blend for about 30 seconds and it's a fine-crumb. Place blended mixed nuts into a large bowl and add the almond flour, maple syrup, melted coconut oil, almond butter an. . .

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Servings: 14

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

almond ‘biscuit’ layer:

2 cups/170g almond flour

1/2 cup/70g macadamia nuts

1/2 cup/40g pecans, plus additional for topping

3 tbs pure maple syrup (or agave)

3 tbs coconut oil, melted

1 tbs almond butter

pinch himalayan salt

salted date caramel layer:

2 cups/340g pitted madjool dates

2 tbs coconut oil, melted

1 cup/240ml almond (or coconut) milk

1/2 cup/120ml water

1 tsp vanilla extract

1/4 tsp himalayan salt

'chocolate’ coating:

8 tbs coconut oil, melted

10 tbs or about 1/2 cup cacao powder

3 tbs maple syrup (or agave)

Preparation

1Generously line 8inch square baking pan with parchment paper, leaving enough exposed on each side so it's easy to grab and pull your base out of the pan later.

2For the biscuit base add 1 cup of nuts of choice into your blender, and blend for about 30 seconds and it's a fine-crumb.

3Place blended mixed nuts into a large bowl and add the almond flour, maple syrup, melted coconut oil, almond butter and salt. Mix with silicone spatula until well-combined.

4Put biscuit base into the cake pan and use a spatula to spread evenly. Make sure you press down the edges and along the sides of the cake pan as well, it will give you nice even layers.

5Place biscuit base in freezer while you make the salted caramel.

6To make salted caramel: add pitted medjool dates, coconut oil, almond milk, water, vanilla and salt to blender for about 1 minute. It should be nice and golden and have a THICK consistency, much like the real caramel. Taste test and see if you want to add a little more salt - if so, add more and blend for a couple seconds.

7Take biscuit base out of freezer and spread caramel evenly over top. Place pan back in freezer for at LEAST 3 hours. Depending on your caramel consistency, it may take longer to freeze, overnight is also a good idea!

8Once frozen, take cake pan out of the freezer and use the parchment paper to pull your base from the pan. Cut into nice, even bars (I did 7 vertical cuts, 1 horizontal cut through the middle). Tip: place knife in hot water before cutting to make it a little easier!

9Place bars on a baking tray and put them back into the freezer for about 30 minutes. After 30 mins, take them out and place on a cooling rack (preferably a cooling rack because it's so much easier to pour chocolate over top, but a baking sheet is fine). Put pecans on top of bars (approx three per bar).

10To make chocolate: add coconut oil, cacao powder to a bowl and stir. When there are no more lumps, add maple syrup and stir again. You have to work quickly with chocolate as it is quick to set/dry.

11As soon as the chocolate is done, pour over top of bars. You don't need to fully cover bars as the caramel adds enough sweetness! I like it topped with the chocolate mixture with just a little dripping over the sides.

12Pop bars back into freezer (I promise this is the last time!! It's so worth it, don't worry!!) for about a half an hour and then you can finally ENJOY!!

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