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If you know us, you will know that we’re BIG sweet tooths. This recipe is a popular one from our Book ‘A girl’s Guide to Kicking Goal’s’. Seriously, what a perfection combination of chocolate, caramel and crunchy biscuit. What more could you want? This recipe is a tribute to one of our favourite choccie bars when we were growing up – we just had to create a healthier, refined sugar-free version to make it at home. We know you’re going to love it as much as we do!
Let’s whip out the apron and get baking!
160g Medjool dates
1/2 Cup Almond Meal
1/2 Cup Gluten Free Flour
1/4 Cup Coconut Oil
1tsp Vanilla Extract
1Tbs Rice Malt Syrup
1/2 Cup Coconut Oil
1Tsp Vanilla extract
3tbs Almond Butter
1/4 Cup Rice Malt Syrup
1/2 Cup Cacao Powder
Step 1. Preheat the oven to 180 degrees Celsius and line a medium-sized square baking tray with baking paper.
Step 2. To make the Carmel layer, mix the dates and tahini in a blender or food processor, with 1/2 cup (125ml) water and sea salt to taste. Transfer the mixture to an airtight container and freeze for at least 40 minutes.
Step 3. To make the biscuit layer, mix together the almond meal, gluten-free flour, coconut oil (55g), 1 tsp of vanilla extract and 1 tbs of rice malt syrup to form a doughy mixture. Roll out the dough into a square about 3mm thick and line the baking tray. Bake for 7-10 minutes or until golden brown. Remove from the oven and cool in the tin.
Step 4. To make the chocolate layer, melt 110g of coconut oil (if solid), and blend with the remaining ingredients until smooth.
Step 5. Once the biscuit and caramel have both cooled, pour the caramel on top of the biscuit layer in the tray, then pour the chocolate layer on top. Freeze for at least 3-4 hours (or ideally overnight) before slicing into small snack-sized pieces.
Store in an airtight container in the freezer for up to 2 weeks.
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