These bites are seriously amazingly delicious. Did you get that!!! I even surprised myself this time. I am always experimenting in the kitchen and sometimes fail bigtime, specially when I am making some sweet treats and cakes. I am raised on candy and have a pretty good touch making unhealthy sweet treats, but that is not an option any more. So now I am always trying to copy the taste of my favorite unhealthy treats to a healthy ve…rsion. But I don’t think it is always easy, and hundreds of dollars’ worth of ingredients have ended in the trash bin. But this time I nailed it!!
If you are like me, loving chocolate and caramel taste – I promise, this is something for you ❤.
I know, I know, it is in three layers, sounds very complicated and all…but do not feel discouraged, because it really easy to make.
Ingredients:
Bottom layer:
- 1 cup almonds
- 1 cup dates (I use medjool dates)
- 2 tbsp. coconut oil
- Pinch of sea salt
Middle layer (the caramel):
- 1 cup dates (I use medjool dates)
- 1 small jar almond butter (ca. 380 gr)
- ½ cup coconut oil
- ¼-½ cup pure organic maple syrup (how sweet do you want it)
- ½ tsp pure caramel extract
- 1 tsp vanilla (optional)
Top layer or to cover:
- ¼ cup coconut oil
- ¼ cup pure organic maple syrup
- ¼ cup raw cacao powder
- 5 drops of pure caramel extract
Method:
Bottom layer –
Mix everything together in a food processor until it is well blended and sticks together. Line a cake tin with non-toxic greaseproof paper and pour the mixture into it. Press the mixture onto the paper.
Middle layer –
Put all ingredients into a food processor and pulse until completely smooth. Pour the caramel middle layer on top of the bottom layer. If the caramel cream is very soft, you might want to put the mixture in a freezer for an hour, before you add the top layer.
Top layer –
Add all ingredients to a small saucepan on a low heat and stir until it is well combined and resembles chocolate sauce. It might take few minutes to get it perfect – thick and creamy. Spread the chocolate sauce on top of the middle layer or cut the two-layer recipe into bite sizes and cover each bite with chocolate. If you want to cover each bite, you might want to double the recipe of the top layer.
Pop it back into the freezer for another hour and they are ready. If you haven´t sliced it yet, then remove it from the tin, slice it up and store it in an airtight container in a freezer or fridge.
Because of the coconut oil and the fat from the almonds, the bites will be soft and ready to eat straight from the freezer. If you keep them in the fridge, they might get a little stickier, but they taste as good and you can always just lick your fingers afterwards.
Hope you enjoy them as much as I do ❤
