RAW COCONUT BARS WITH DATE CARAMEL

Raw coconut bars with date caramel

Ingredients:
Base:
75g (2.5 scoops) Balance Plant Protein, Chocolate flavour
50g Young Nick’s almonds, ground
200g dates (soaked in water for at least 10 minutes & drained)
50g desiccated coconut
25g cocoa powder
Pinch of salt
5 tsp of water

Caramel:
100g Chantals organic coconut cream
24 Down To Earth dates
½ tsp vanilla essence
Pinch of salt

Chocolate Topping:
4 tsp Chantals Organic Almond butter
4 tsp Ceres Organic maple syrup
8 tsp Kokonati Organic coconut oil
8 tsp cocoa powder

Directions:
1. To make the base, blend the almond, dates and coconut in a food processor to make a coarse mixture.
2. Add the Balance Plant Protein, cocoa and salt. Blend, adding water until the mixture forms a moist dough. Press the base mixture firmly into a slice tray and let it cool in the fridge.
3. To make the caramel layer, blend the coconut cream, salt, vanilla and dates until smooth and thick. Smooth the caramel layer over top of the base and put it back into the fridge to set.
4. To make the chocolate topping, blend the almond butter, coconut oil, maple syrup and cocoa. Pour over the caramel layer and refrigerate for at least an hour.
Enjoy!