| Servings |
bars
|
Ingredients
Base
- 1.5 cups wholemeal self raising flour
- 1/4 cup desiccated coconut
- 1/4 cup coconut sugar
- 50 grams melted butter
- 1 tsp vanilla essence
Caramel
- 1 cup dried dates softened in hot water for 10 mins
- 1 tbsp maple syrup
- 1 tbsp coconut oil
Chocolate
- 50 grams dark chocolate
- 1 tbsp coconut oil melted
Ingredients
Base
Caramel
Chocolate
|
|
Instructions
Base
- Mix all base ingredients together. Add water if needed to bind it together properly. Press down firmly in a lined baking tray.
- Bake at 180C for 15-20 mins until golden.
Caramel
- Drain water from the dates. Blitz all caramel ingredients together until smooth in a food processor. Smooth over the top of the cookie base once it has cooled.
Chocolate
- Melt dark chocolate and mix in the coconut oil. Drizzle or smooth over the top of the caramel layer.
- Place in the fridge or freezer to set.
- Slice into 20 bars and then keep in an airtight container in the fridge or freezer.
Recipe Notes
100 calories per bar