Ingredients for the base:
- ¾ cup cashew nut puree
- 2 tbsp maple sirup
- 1 tbsp coconut flour
- 1 tsp cocoa
Ingredients for the caramel filling:
- 14 pitted Sukari Soft dates (if your blender is not very strong, soak them in water first)
- ¼ cup water
- ¼ tsp ground vanilla
- 1 pinch of salt
- Mix all ingredients for the base until you get a smooth mixture. Line a tray of 15 x 15 cm with parchment paper and transfer the mixture onto the tray and press it.
- Blend the ingredients for the caramel filling in a blender and spread over the base. Freeze overnight, then let it defrost enough to cut into bars. Freeze the bars again for two hours, then take out and coat with chocolate.