Caramel Nut Chocolate

Ingredients

• 1 cup Brazil nuts, chopped

  Caramel:

• 8 medjool dates

• 1/2 cup almond butter

• 1 tsp honey

• 1/4 tsp salt

• 1/2 tsp vanilla

• 1/2 cup coconut oil, melted with 3 tsp water

  Chocolate:

• 130g cacao butter, melted

• 1/3 cup cacao powder

• 1/4 cup maple syrup

• 1 tsp honey

Instructions

1. Combine dates, almond butter, honey, salt and vanilla in a blender until smooth.

2. Add coconut oil and process for 5-10 seconds. Don’t be alarmed when mixture separates – stir to combine. Blend by hand until smooth and thick.

3. Whisk all chocolate ingredients together in a bowl – if it sets too quickly use a double boiler to melt again.

4. Line a slice tin with baking paper. Spread half the chocolate mixture in the tin – place in freezer for 5 mins or until set.

5. Spread caramel sauce over set chocolate, followed by roughly chopped nuts. Drizzle remaining chocolate sauce over the top.

6. Return to freezer to set.

7. Cut into 20 small squares and serve straight away or return to freezer until ready to eat.