A crumbly shortbread biscuit base with a date salted caramel layer on top, finished off with melted chocolate and a sprinkling of SNAPS.

We sent the awesome Pamela Higgins, AKA @spamellab our Coconut & Lucuma SNAPS and she's only gone and made these delcious morcels. This is what she has to say... I’m hugely passionate about health, food and fitness and the affect these have on the body. To me, food is fuel and a way of nourishing ourselves both inside and out.

A firm believer of enjoying what you eat, it’s my aim mission to create gluten-free, low/no refined sugar, healthy AND tasty recipes for all to enjoy, made from clean ingredients.

Check out her website!

 

COCONUT, CHOCOLATE & CARAMEL BARS

Ingredients:
For the base -
 50g oat flour
25g ground almonds 
25g desiccated coconut
3 tablespoons coconut oil
3 tablespoons maple syrup
2-3 tablespoons almond milk
 
For the date caramel -
 150g dates, soaked in hot water for 20 minutes
1 tablespoon coconut oil, melted
1 tablespoon nut butter
1-2 tablespoons almond milk
1 teaspoon vanilla extract
 
 
For the chocolate topping -
3 tablespoons coconut oil
3 tablespoons maple syrup
5-6 tablespoons cacao or cocoa powder 

To decorate -
Coconut chips
Doisy & Dam Coconut Snaps
 
Get making!

 

  1. First make the base: Mix together the oat flour, ground almonds and desiccated coconut in a bowl. Gently melt the coconut oil then pour into the bowl along with the maple syrup and enough milk to make the mixture form a dough. Press into a lined tin or tub and cover the base evenly. Set aside. 
  1. Now make the date caramel: Add the drained dates to a blender along with the nut butter, almond milk, vanilla and almond milk. Whizz up for a few minutes until thick and almost smooth. 
  1. Spread this over the base in an even, generous layer then pop in the freezer. 
  1. Meanwhile melt the coconut oil then whisk in the maple syrup and cacao powder until smooth. Pour this over the date caramel to cover then scatter over the Snap pieces and coconut chips. Return to the freezer for at least 2 hours.
  2. Cut into bars then store in the fridge for up to 1 week!