Caramel bliss bar

Caramel Bliss Bars

From Sarah Graham’s Recipe Cookbook - Super Natural

I don’t think it’s a stretch to say that these are pretty much all your sweet treat dreams come true. Think of them as healthy (and raw), caramelly, nougat-ish, fudgey squares with a kiss of dark chocolate and a confetti of toasted pistachios and you’re pretty much there. The recipe can easily be doubled, and the bars can be frozen until needed.

MAKES ±10 READY IN 30 MINUTES

WHAT YOU NEED

Chewy caramel nougat layer ½ cup pitted dates ¼ cup coconut cream ¼ cup coconut oil, warmed until liquid ¼ cup peanut butter or macadamia or cashew nut butter ¼ cup desiccated coconut ¼ cup ground almonds 1 Tbsp maple syrup or honey or a few drops stevia liquid 1 tsp vanilla extract Salted dark chocolate layer 200g roughly chopped dark chocolate 1 generous pinch sea salt flakes ½ cup roasted pistachio nuts or salted peanuts or nuts of your choice, roughly chopped

WHAT YOU NEED TO DO

Line a small to medium loaf tin with non-stick baking paper.

For the caramel nougat layer, soak the dates in 1 cup boiling water for 5 minutes until softened. Drain, reserving ¼ cup of the liquid.

Add the dates and the remaining ingredients to a food processor and blitz until smooth, adding a little of the reserved liquid to loosen further if needed. It should be quite thick though, otherwise it won’t set.

Press the mixture into the prepared tin and place in the freezer for 15 minutes to set.

Meanwhile, begin the chocolate layer by melting the chocolate over a very low heat in a small heavy-based pot or double boiler until glossy and smooth.

Remove the baking tray from the freezer, pour over the melted chocolate and sprinkle over the sea salt flakes and nuts. Cut into squares and refrigerate again until the chocolate has set, or until just before serving. NOTE Enjoy! The bars can be stored in a glass jar in the fridge for up to 2 weeks or in the freezer for up to 2 months. ecobalancelifestyle.com 101