Chocolate caramel crunches

This is the best thing I’ve had in ages!

I’ve been experimenting and come up with a gorgeous crunchy, gooey, crackly megamix of flavours and textures.

And it’s sooo easy to make!

For the base:

  • 100g dates (I soaked mine)
  • 100g walnuts
  • 25g coconut oil
  • 15g flaxseed
  1. Mix together in a food processor until combined
  2. Spread in a lined 9×9 tin and bake til slightly brown; about 20 minutes at 150 degrees.
  3. Leave to cool slightly while you make up the caramel.
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For the caramel:

  • 125g dates (I soaked mine as it makes them easier to blend)
  • 50g coconut oil
  • 55g coconut butter (or coconut cream)

Melt the coconut oil and butter then whizz til you get a gorgeous, creamy paste. Spread over the baked base and then make up the chocolate layer

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For the chocolate:

Shortcut – 150g high quality, 80% solids dark chocolate, melted

Recommended route – make your own 🙂

  • 125g cacao butter
  • 25g rice malt syrup
  • 20g raw cacao powder
  • Melt gently and combine, then spread over the caramel and pop into the fridge

 

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