Ingredients
Bottom
1 and 1/4 cup cashews
8 dates
2 tbsp coconut oil without flavor, melted
1/2 cup almond flour
1/4 cup coconut flour
Salted caramel
6 tbsp almond and hazelnut butter, from Monki
50 g vegan butter, block from Naturli
6 tbsp yacun syrup
1 tsp pure vanilla
pinch of salt
1 and 1/2 cup hazelnuts
45 g 85% chocolate
Method
Bottom
Soak the cashews over night, or for at least 4 hours.
Melt the coconut oil.
Drain the water from the cashews and add them as well as the coconut oil and dates to a blender or a food processor. Mix until it’s become like a soft dough.
Add the almond flour and coconut flour to the mix and blend well with a spoon.
Put the dough in a baking pan lined with baking paper. Press it down, I use a small baking pin.
Let it cool in the fridge while making the salted caramel.
Salted caramel
On low heat melt together the vegan butter and hazelnut- & almond butter. Add the salt towards the end.
Let it cool. This is important cause if it’s boiling hot when you add the yacon syrup it chrysalises and turns to sugar.
Chop the hazelnuts.
Stir in the yacon syrup and vanilla.
Get the baking pan from the fridge and pour the salted caramel over the cashew dough bottom.
Then spread the hazelnuts over and press down into the caramel. Freeze for at least 2 hours.
Remove the baking pan from the freezer, let the candy wait for at least half an hour before cutting into bars with a sharp knife.
Decorate with melted chocolate. It can be nice to dip the bottom into the chocolate and place on a baking paper. Then decorate free style.
It’s also lovely to cut the candy into cubes instead of bars and dip in chocolate.
The salted caramel with hazelnuts can be used separately as candy. Just by scooping it into small forms.
Enjoy!
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