This weeks Recipe of the Week is another sweet vegan treat from Meg Phillips. This time its a ‘Caramel Biscuit Bar’….half slice, half biscuit, it has a beautiful caramel flavour with a delicious sweet almond base, crunchy toasted macadamias and of course in Meg’s usual style finished with chocolate. Enjoy.
Ingredients:
For the Base:
3 cups of blanched almond meal
1/3 cup coconut oil, melted
1/3 cup maple syrup
Method:
- Combine all ingredients in a bowl until a biscuit like dough forms
- Press the mixture into a rectangular tin lined with baking paper and bake in the oven at 180 degrees celcius for 20 minutes
- Remove from the oven and allow to cool
For the caramel:
1 cup of dried pitted dates, soaked in hot water for 10 minutes
1/3 cup of hulled tahini
3 tablespoons of maple syrup
1 tablespoon coconut oil
Handful of roasted macadamia nuts
1 tablespoon of sesame seeds
Method:
- Add all ingredients except for the macadamias and sesame seeds into a blender and process until smooth and creamy
- Once the base has cooled and firmed, spread this caramel mixture over the top and sprinkle the macadamia and sesame seeds on top
- Set in the freezer for around 1 hour
- Once the caramel feels firm cut the slice into small squares
Chocolate Coating:
200g Loving Earth Milk Chocolate (available in store) OR dark chocolate buttons
Method:
- Melt the chocolate over a low heat stove or in the microwave
- Dip half of each bar in the melted chocolate and then place on a tray lined with baking paper
- Transfer the tray to the fridge and allow the chocolate to harden
Gluten Free | Dairy Free | Vegan
