Ingredients
- For the biscuit
- 100 g cashews
- 50 g gluten-free oats
- 30 g melted coconut oil, cooledÂ
- 40 g maple syrupÂ
- ¼ tsp vanilla extract
- 1 pinch of salt
- For the date caramel
- 10 large Medjool dates, pittedÂ
- 2 heaped tbsp almond butter (or cashew butter)
- 1 tbsp plant-based drink, optional
- 1 pinch of salt
- Other
- 150 g dark chocolate, 70% cocoa
- Sea salt, optional
Instructions
- Preheat the oven to 180°C.Â
- Grind the cashews and oats in a food processor. In a bowl, mix the ground oats and cashews with the melted coconut oil, maple syrup, vanilla extract and salt until a dough forms.Â
- Line a small ovenproof container (20 x 10 cm or 15 x 15 cm) with baking paper. Press the biscuit dough into the container and prick it with a fork. Bake for 17 minutes until the edges are golden brown. Let cool for at least 15 minutes.
- Soak the pitted dates in hot water for 10 minutes. Blend the dates with the almond butter and the salt in a food processor or with a stick blender. If the mixture is too thick, add 1 tablespoon of the plant-based drink.
- Spread the date caramel onto the cooled biscuit. Place in the freezer for at least 1 hour or overnight.
- Remove the frozen block from the container and cut it into thin bars with a sharp knife that you previously run under hot water.
- Melt the dark chocolate in a bowl. Using two forks, dip each bar into the chocolate and place it on baking paper. Sprinkle with sea salt if desired. Place in the fridge to set.Â
Recipe: CookingwithElo
