I don't mean to blow my own trumpet here, but they turned out pretty darn well. So well in fact they even got a seal of approval from N, who however well he tries to hide it isn't usually very keen on my healthy concoctions, so I take that to be a very good sign.
The key to the success of these delightful little bites is the caramel, which is a simple and healthy but ever so indulgent mix of dates (a.k.a nature's own caramel), coconut oil, non-dairy milk and a generous dollop of almond butter, which gives the caramel an almost Snickers-esque flavour. And of course, the added sea salt gives it that extra edge and really helps bring out (yet balance) the sweetness of the caramel.
What's more, every one of the ingredients in this recipe is rubbish-free and good for you, and the recipe is both vegan and gluten-free (and can be made nut-free with one omission), so really there's no excuse not to make them. With that said, let's get onto the recipe...
The key to the success of these delightful little bites is the caramel, which is a simple and healthy but ever so indulgent mix of dates (a.k.a nature's own caramel), coconut oil, non-dairy milk and a generous dollop of almond butter, which gives the caramel an almost Snickers-esque flavour. And of course, the added sea salt gives it that extra edge and really helps bring out (yet balance) the sweetness of the caramel.
What's more, every one of the ingredients in this recipe is rubbish-free and good for you, and the recipe is both vegan and gluten-free (and can be made nut-free with one omission), so really there's no excuse not to make them. With that said, let's get onto the recipe...
INGREDIENTS
For the base:
100g ground almonds
100g raw buckwheat groats
1 tbsp maple syrup
A splash of non-dairy milk (I used soy)
For the caramel:
160-200g dates
3 tbsp coconut oil
3 tbsp non-dairy milk
1-2 tsp smooth almond butter (feel free to omit if you are allergic)
Sea salt
For the chocolate topping:
4 tbsp coconut oil
4 tbsp cacao powder
2 tbsp maple syrup
1 tsp vanilla (optional)
The first step of this recipe is to make your base. Simply add the ground almonds, buckwheat groats, maple syrup and your milk of choice into a blender, and blend until everything is mixed together and starting to stick. Then place into a dish or tray lined with clingfilm or greaseproof paper, and use the back of a spoon to smooth into an even layer. Then pop into the freezer to set while you make the caramel layer.
Clean out your blender, then add in the dates(and eat half the bag as you go...), coconut oil, milk, and almond butter, if using. Unless you have a super powerful blender like a Vitamix your blender is probably going to hate this, but you need to blend the ingredients together until a thick, smooth caramel forms. Pulsing it at the start should relieve the strain on your blender, but try to avoid adding excess milk as this will result in runny caramel which won't set.
Once the caramel is blended, take the tray out of the freezer, spread the caramel out over the base, and sprinkle over your sea salt.
Put your tray back into the freezer to allow the caramel to set, then boil some water and place it in a pan over a low heat and use a heat-proof bowl to make a bain marie. Gently melt the coconut oil, then stir in the maple syrup, cacao powder, and vanilla extract if using. Once everything is smooth and combined, remove from the heat and pour over the caramel, gently spreading it with a spatula until it forms an even coat.
Put the tray back into the freezer one last time, and after around 15-20 minutes everything should be set.
Once set, cut into bites or slices and store in a container in the fridge for up to five days (if they don't all get eaten before then!). You could also pop your slices in the freezer if you're not likely to eat them all in time, and you could either eat them frozen or let them thaw out for an hour or so.
The first step of this recipe is to make your base. Simply add the ground almonds, buckwheat groats, maple syrup and your milk of choice into a blender, and blend until everything is mixed together and starting to stick. Then place into a dish or tray lined with clingfilm or greaseproof paper, and use the back of a spoon to smooth into an even layer. Then pop into the freezer to set while you make the caramel layer.
Clean out your blender, then add in the dates
Once the caramel is blended, take the tray out of the freezer, spread the caramel out over the base, and sprinkle over your sea salt.
Put your tray back into the freezer to allow the caramel to set, then boil some water and place it in a pan over a low heat and use a heat-proof bowl to make a bain marie. Gently melt the coconut oil, then stir in the maple syrup, cacao powder, and vanilla extract if using. Once everything is smooth and combined, remove from the heat and pour over the caramel, gently spreading it with a spatula until it forms an even coat.
Put the tray back into the freezer one last time, and after around 15-20 minutes everything should be set.
Once set, cut into bites or slices and store in a container in the fridge for up to five days (if they don't all get eaten before then!). You could also pop your slices in the freezer if you're not likely to eat them all in time, and you could either eat them frozen or let them thaw out for an hour or so.
These gooey, sweet, fudgy bars are enough to satisfy even the sweetest of teeth, but without the refined sugars most sweet treats contain, and I've no doubt this won't be the last time I make them. If you decide to try making them yourself I would absolutely love to see how you get on, so please take pictures and tag me on Twitter and Instagram. I hope you love them as much as I do!
Those bars look & sound absolutely delicious, thanks for sharing the recipe! x
ReplyDeleteSara / AboutLittleThiings
So glad you think so, Sarah! My absolute pleasure - perhaps make yourself some as a little Sunday treat? x
DeleteThat looks so delicious - and it is GF as well? Almost surreal.
ReplyDeleteThank you! It certainly is :)
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