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Makes 12 bars
For the base:
1 cup raw cashews
1/2 cup shredded coconut
2 1/2 Tbsp ground almonds
1/2 tsp vanilla extract
2 Tbsp maple syrup
For the caramel:
13 medjool dates, pitted
1/4 cup maple syrup
1/3 cup nut or seed butter
1 tsp vanilla extract
1 Tbsp mesquite powder (optional)
Pinch sea salt flakes
For the chocolate coating:
3 1/2 oz raw or dark chocolate, melted and cooled
1. Place all the ingredients for the base in your food processor and pulse until well combined.
2. Line the base of an 8×6-inch baking pan with parchment paper. Place the nut mixture in the tin, pressing it firmly and evenly over the base. Transfer to the freezer and freeze for about 30 minutes, or until firm.
3. To make the caramel, combine all the ingredients in the cleaned food processor and blend together until smooth. Remove the pan from the freezer and spread the caramel layer evenly over the base. Return to the freezer to set firm. Line a small tray with parchment paper.
4. Once the mixture is firm, remove the bar from the tin and cut into 12 even-sized fingers. (You can then cut these in half width-ways, to give 24 smaller fingers, if you like.) Dip the fingers into the melted chocolate, draining off any excess, and place them on the tray. Refrigerate or freeze until the chocolate has set then transfer them to an airtight container to store. These will keep, ideally frozen, for a couple of months. (Note that these go a bit soft in the fridge so freezer storage is best.)
28 DAY KETO MEAL PLAN
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