Millionaire's shortbread, but made with good stuff - sticky dates, creamy nut butter and a crunchy buckwheat base. What’s not to love?
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Serves
12
The Base
Buckwheat
Pitted Medjool Dates
Almond Butter
Coconut Oil
The Date Caramel
Pitted Medjool Dates
Almond Butter
Water
Maca Powder
Salt
The Chocolate Top
70% Dark Chocolate
Coconut Oil
Serves
12
The Base
Buckwheat
Pitted Medjool Dates
Almond Butter
Coconut Oil
The Date Caramel
Pitted Medjool Dates
Almond Butter
Water
Maca Powder
Salt
The Chocolate Top
70% Dark Chocolate
Coconut Oil
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Step 1.
Get the dates for the caramel into a bowl and cover with boiling water. Leave to soak for 20 mins, then drain.
Step 2.
For the base, add the buckwheat, dates, melted coconut oil and almond butter to a food processor. Blitz until you have a finely textured crumb.
Step 3.
Line a tray roughly 18cm x 24cm with baking paper, then press the base mixture in evenly using the back of a spoon. Firm it down well.
Step 4.
For the caramel, add the soaked dates, almond butter, water, maca powder (if using) and salt into a high-speed blender. Blitz until completely smooth then spoon the caramel over the base and spread it out evenly.
Step 5.
Melt the chocolate with the coconut oil on a low heat in the microwave or in heat-proof bowl set over a saucepan of simmering water. Once melted, pour over the caramel layer and tip the tray side to side so the chocolate can flood the empty spaces.
Step 6.
Chill or freeze until set. If freezing, remove from the freezer and sit on the side for a couple of minutes before slicing. Use a warm knife to slice into bars for clean edges.
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