En­robed in smooth dark choco­late, these nat­u­rally rich CA­CAO CARAMEL BITES are more whole­some sweet morsel.

donna hay - Fresh + Light - - Light Energy Bars -

ca­cao caramel bites

30 fresh dates (450g), pit­ted ¼ cup (80g) hazel­nut spread+ 2 tea­spoons vanilla bean paste 2 ta­ble­spoons melted co­conut oil ¼ cup (25g) ca­cao pow­der 100g 70% dark choco­late, melted ¼ cup (45g) ca­cao nibs Place the dates, hazel­nut spread, vanilla, co­conut oil and ca­cao in a food pro­ces­sor and process for 3–4 min­utes or un­til smooth. Spoon into a lightly greased 20cm x 10cm loaf tin lined with non-stick bak­ing pa­per, smooth­ing the top with the back of a spoon++. Freeze for 4 hours or un­til firm.

Cut into 14 bars. Us­ing a fork, dip one bar into the melted choco­late, al­low­ing the ex­cess to drip off. Place on a bak­ing tray lined with non-stick bak­ing pa­per and sprin­kle with ca­cao nibs. Re­peat with the re­main­ing bars and choco­late. Place in the re­frig­er­a­tor for 30 min­utes to set. Serve. MAKES 14.

+ Hazel­nut spread can be found in the health food aisle of the su­per­mar­ket. You can also use a dif­fer­ent nut spread.

++ The mix­ture will be quite sticky. Dip the spoon into melted co­conut oil to help spread out the mix­ture.

Tip: You can store these bites in an air­tight con­tainer in the re­frig­er­a­tor for up to 3 weeks ( for a harder caramel) or at room tem­per­a­ture for up to a week ( for a softer caramel).

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