INGREDIENTS
FOR THE BASE
- 1/2 cup of diced almonds
- 1 teaspoon of honey
- 1 teaspoon of water
- 9 dates
- 1 teaspoon of honey
- 1/4 cup of walnuts
- 1 teaspoon vanilla
- 1/2 teaspoon of cinnamon
- Pinch of coarse sea salt
FOR THE CHOCOLATE COATING
- 30g of 80% dark chocolate
- 3 walnuts
- More diced almonds to sprinkle on top
- Coarse sea salt
METHOD
Firstly, preheat your oven to 170 degrees celsius.
Pour your diced almonds into your blender. Blend away (patiently) for a good 5-7 minutes.
You are trying to get as close to an almond butter as possible. When it is ready it should hold together on the sides of the blender.
Squeeze in your honey, add your water and blend again to mix.
The texture should be like a smooth thick paste.
Line your tin(what ever size suits) with greaseproof paper and press the almond mixture down so that it forms a sturdy base.
You can make it as thick or as thin as you want, obviously the thicker you make it the fewer amount of bars it will produce.
Place the almond base in the oven and bake for 7-8 minutes, just until the edges have browned a little and it has cooked through.
I prefer it with little pieces of the dates still intact, but it is all up to you!
To get the surface smooth, wet a teaspoon and run it over the sticky mixture. Make sure the spoon is always wet as it will stick other wise.
Poor the chocolate over the smooth date layer.
Press in the walnuts and sprinkle over diced almonds and sea salt.
Leave to set in the freezer for at least 40 minutes before trying to cut.
Store in the fridge, or leave them out on the counter and they will become lovely & gooey.