Easy vegan no-bake caramel and Brazil nut chocolate bar.
Chocolate biscuit base
- 130g ground almonds
- 40g cacao powder
- 1 teaspoon vanilla extract
- 150g Medjool dates, pitted
- 2 tablespoons coconut oil
- 250g Medjool dates, pitted
- 110g cashew butter
- 60ml maple syrup
- 2 tablespoons light tahini or original tahini
- 1/2 teaspoon sea salt (optional)
- 45g Brazil nuts, roughly chopped
- 1 tablespoon water
Dark chocolate top
- 150g dark chocolate – we used 85%
- 10g Brazil nuts, finely diced
- Pinch of sea salt
- Line a loaf tin with baking paper
To make the chocolate biscuit base
- Add the dates to a food processor and blitz until they break up. Add the remaining ingredients and blend until the mix is a fine crumb that holds together when you squeeze it in your hand.
- Tip the mix into the base of the lined tin and firmly press down into a flat smooth compacted base layer. Then place in the fridge.
To make the caramel layer
- Add the pitted dates to the food processor and blitz until broken up and sticky. Now add the cashew butter, tahini, maple syrup, salt (if using) and blend again until smooth. You may need to add a tablespoon of water to help loosen the caramel mix.
- Remove the base from the fridge and spread over the caramel layer. Once this is evenly layered over the base scatter over the roughly chopped Brazil nuts and squish them into the caramel with your fingers (yes this is the technical term).
- Smooth the surface as best you can (but don’t over worry).
- Fold the sides of the baking paper over the top and place in the freezer for 1 and a half to 2 hours.
- In a heat proof bowl melt the dark chocolate – either no a low heat in the microwave or over a Bain-Marie.
- Remove the bar from freezer and lift it out of the tin. Spread baking paper over a large plate.
- On a chopping board, slice the large bar into 6 even smaller bars.
- Now using two forks, gently holding the bar at either end, careful lift the bar into the melted chocolate and roll it so that all sides are evenly coated in a layer of chocolate. Lift the bar out and place it chocolate biscuit side down onto the lined plate.
- Repeat until all the bars are coated in chocolate.
- Sprinkle the tops of the bars with either sea salt or crushed Brazil nuts.
- Place the bars in the fridge to set for 30 minutes, then enjoy with a good cup of tea.
Store in an airtight container for up to 3 days – if warm keep in the fridge.