Paleo Peppermint Bark
16th December 2015
Raspberry Peach Crumble
22nd January 2016
Ingredients
For the base:
- 1/2 cup walnuts
- 1/3 cup almond meal
- 3 tbsps coconut oil
- 2 tbsps raw cacao
- 1 tbsp 100% maple syrup
For the caramel filling:
- 1 1/2 cups dates
- 1/2 cup coconut milk
- 1/2 cup coconut oil
- 1/2 tsp Himalayan pink salt
For the choc topping:
- 1/2 cup coconut oil
- 2 tbsp raw cacao
- 1 tbsp 100% maple syrup
- 1/2 tsp pink Himalayan salt (optional)
Servings:
Instructions
For the base:
- Place all the base ingredients in to a food processor. Whiz until well combined, it will be a little sticky and crumbly.
- Press this mix in to the prepared tin, ensure it is pressed evenly.
- Place the tin in to the freezer.
For the caramel filling:
- Using the food processor (don't worry about washing it) place all the caramel filling ingredients and whiz until completely smooth (it will take around 5 minutes).
- Pour this delicious mixture over the top of the base and return to the freezer.
For the choc topping:
- Using the food processor (again, don't worry about washing it) add the raw cacao, coconut oil and maple syrup, whiz until completely smooth.
- Pour the choc topping over the caramel filling, shake the tin slightly to even it out.
- Sprinkle with Himalayan pink salt if you like things extra salty.
- Return to the freezer for about 1 hour or until completely set.
- Once set, cut into slices and serve!
