CHRISTMAS EDITION: DATE CARAMEL BARS

This Christmas, give the gift of a delicious treat, made with love and of course wholesome ingredients. These Date Caramel Bars by Maddy Trueman are the perfect slice of salty and sweet and will be sure to make for a very personal and heartfelt gift for your loved ones this season. 

 

 

Makes: 6-8 Bars 
Gluten Free | Vegan Option 

Ingredients:

Base:

2 cups almond flour
1/2 cup melted ghee, butter or coconut oil (vegan option)
1/4 cup maple syrup
Pinch of salt
1 tsp vanilla bean paste or extract

Caramel Layer:

15 medjool dates, pitted
3 tbsp almond butter or tahini
3 tbsp water
1 tsp vanilla bean paste or extract
Pinch of salt

Chocolate Layer:

200-240g dark chocolate of your choice

 

 

Method:

  1. Preheat oven to 180 degrees fan forced. Line a small loaf tin with baking paper.

  2. Add all base ingredients to a bowl. Mix thoroughly until combined. Press in to the base of the tin, ensuring it makes a smooth layer. Bake for 18-20 minutes or until a skewer comes out clean when inserted in to the centre. Remove from oven and set aside to cool.

  3. Add all caramel layer ingredients to a blender or food processor. Blitz until smooth then use a spatula to carefully spread the caramel on to the base layer. Freeze for 3 hours or overnight.

  4. Melt chocolate over a double boiler. Remove slice from freezer and use a sharp knife to cut into 6 - 8 bars.

  5. Carefully place each bar in melted chocolate and gently mix until covered. Transfer to a plate lined with baking paper. Repeat with remaining bars then transfer to fridge until chocolate is set. Add 3-4 bars per gift box and wrap with your favourite ribbon. Keep refrigerated.

 

Notes:

Date caramel bars will last up to 1 week refrigerated. Double or triple the recipe to create more gift boxes.

 

GET IN TOUCH WITH MADDY:
instagram | @maddytrueman

Recipe

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