Saturday, April 28, 2012

Caramel Dream Bars

2 cups almonds
1 cup dates soaked 30 minutes, drained
1/4 cup cocoa powder
pinch salt

Caramel Layer:
1/2 cup almond butter
1/2 cup coconut butter
1/4 cup cacao butter
1/2 cup agave nectar
1 tablespoon vanilla essence
pinch salt
Garnish with cacao nibs, or desiccated coconut

To form crust, process almonds, dates, cocoa powder and salt in food processor.

Press into glass pan.

To form caramel layer process almond butter, cacao butter, agave nectar and coconut butter in food processor until smooth.

Spread on top of crust layer. Top immediately with coconut and cacao nibs, pressing them into the caramel layer so they stick.

Press in 8 x 8 square pan. Freeze until ready for serving.

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