Ingredient
With this recipe, you will be able to make 16 medium-sized chocolate bars.
For the biscuit
200 g organic almond powder
2 tablespoons organic coconut flour
50 g organic coconut oil, melted
20g organic pure maple syrup
1 teaspoon of organic vanilla powder or bean
For the caramel
120g organic almond puree
50g melted organic coconut oil
20g organic pure maple syrup
1 teaspoon of organic vanilla powder or bean
A pinch of Himalayan or unrefined salt
For the chocolate topping
60ml organic liquid coconut oil
30g organic unsweetened cocoa powder
1 tablespoon of organic maple syrup
A pinch of unrefined salt
Preparation
Preheat the oven to 180°.
Step 1 – Preparation of the biscuit
In a bowl, combine the almond flour, coconut flour, coconut oil, maple syrup and vanilla. Mix until you have a shortbread dough.
Pour the dough into a rectangular pan (20×20), having taken care to put greaseproof paper beforehand, and bake for 15 minutes (until the sides are lightly browned). Leave to cool while preparing the next layer.
Step #2 – Make the caramel:
In another medium bowl, combine the almond butter, coconut oil, maple syrup, vanilla and salt. Mix until smooth.
Pour this mixture over the cooled biscuit and place in the refrigerator to harden. Refrigerate for 1 to 2 hours.
Once cooled, remove from pan and place on a cutting board. Cut into 16 equal sticks.
Step #3 – Prepare chocolate topping:
In another medium bowl, combine coconut oil, cocoa powder, maple and salt. Mix until smooth.
Pour the liquid chocolate over the 16 sticks to completely cover them.
Refrigerate again until hardened, about 1 hour.