Caramel Chocolate Bars

Three layers of happiness: a soft almond base, a creamy caramel made from cream and date syrup and a dark chocolate top.

Prep: 40 min · Chill: approx. 3 h · Makes: 16 bars (20 × 20 cm tin)

Ingredients

Base

• 100 g (1 cup) NUTEGO Almond Flour
• 100 g (⅓ cup) NUTEGO Date Paste 100%
• 28 g (2 tbsp) NUTEGO Coconut Oil, odourless, melted

Caramel

• 330 g (1 cup) NUTEGO Date Syrup 100%
• 240 ml (1 cup) whipping cream or coconut cream
• 3 g (½ tsp) sea salt

Chocolate layer

• 200 g (1⅓ cups chopped) dark chocolate
• 14 g (1 tbsp) NUTEGO Coconut Oil, odourless
• 1 g (½ tsp) ground cinnamon

Method

1. Mix the base ingredients and press into a 20 × 20 cm tin lined with baking paper. Chill.
2. Bring the date syrup, cream and salt to a boil and simmer for 15–20 minutes, stirring often, until thick and glossy.
3. Let the caramel cool for 10 minutes, pour over the base and chill for 2 hours.
4. Melt the chocolate with the coconut oil and cinnamon and spread over the caramel.
5. Chill for another hour, then cut into 16 bars with a warm knife.