Raw Caramel Bars
By Jade and Kath from Panaceas pantry
Makes 8 medium sized bars
Ooooey, googey, chewy caramel bars, we’re so glad you’ve come into our lives. Yes, it’s true that you were an accident, but you were an accident gone right. What we can only describe as caramel slice plus just a little bit more; these bars are the perfect after dinner indulgence. Allow to defrost entirely before eating to ensure you get the rich flavours and delightful gooey-ness of the bars.
Base
¼ cup gluten free oats, processed into flour
¼ cup + 2 tablespoons almond meal
1 tablespoon Mesquite powder
3 Medjool dates
1 ½ tablespoons rice malt syrup (or sweetener of choice)
Sticky chocolate layer
4 oz/ 120 grams vegan chocolate spread
Caramel centre
1 cup raw cashews, soaked for 4 hours, rinsed and drained
2 tablespoons hulled tahini
8 Medjool dates
Pinch Himalayan salt
1 tablespoon filtered water
2 tablespoons coconut oil, melted and cooled
Chocolate coating
3.5 oz/100 grams 80% dark vegan chocolate or 3.5 oz/100 grams raw chocolate
2 tablespoon coconut oil
These Raw Caramel Bars were created by Jade and Kath at Panaceas Pantry. Enjoy the full recipe and method plus so many others in Part 1 of the Yellow Edition of Healthy Mama Magazine. Enjoy your FREE subscription below…x
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