Name: Paleo candybars
Prep time: 130 min
Cook time: 10 min
Total time: 140 min
Yield: 1
Ingredients: 20 g Cashew nuts; 1 1⁄4 tsp Almond milk; 10 g Coconut oil (melted); 10 g Almond flour; 1⁄2 Tbsp Maple syrup; 0 tsp Vanilla powder; 0 tsp Celtic sea salt; 2 1⁄2 tsp Water; 35 g Medjool dates (pitted); 15 g Chocolate pure (> 70% cocoa)

Nuts

Chocolate

Marinka Bil

Food processor

Snack

Paleo

Vegetarian

Sirtfood

For the nougat:F

For the caramel:

For the chocolate:

Paleo candybars

Bars

Finely grind the cashew nuts in a food processor or blender.

Add almond flour, almond milk, maple syrup and vanilla and grind into thick, smooth mass.

Pour in the coconut oil and keep grinding until the oil is completely absorbed.

Cover a cake tin with baking paper and stir the nougat mixture through. Smooth out with a spoon.

Put the nougat in the freezer for about 1.5 hours to become firm.

For the caramel: Grind the dates with the salt in a food processor or blender, into a sticky ball. Let the device operate while you carefully pour the coconut milk in. Continue to grind until a smooth caramel has formed, with no pieces in it.

Cut the nougat into bars and sprinkle the salted caramel on them. Put these bars in the freezer for an hour and a half.

In the meantime, melt the chocolate au bain-marie and let it cool down until it starts to thicken.

Use 2 forks to roll the bars through the chocolate, making sure that they are completely covered with chocolate.

Place the bars on a large plate or baking tray and allow the chocolate to harden in the fridge. Store the bars in the fridge until serving.

Paleo candybars

Paleo candybars

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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