PALEO, GLUTEN FREE, DAIRY FREE
For the caramel filling I used what I had left over from my chocolate ice-cream with salted caramel filling bites, so if you're making them its a great idea to do these along side. They can be made in less than 20 minutes!
I prefer making my sweet treats in bites rather than bars or large portions because I love just be able to grab something sweet to keep me going and I don't have to be breaking bars in half and taking little sections off cakes to watch how much i'm eating.
I added a toasted pecan to half of these little beauties just to change it up a bit. But you can leave them in or take them out depending on your preference.
INGREDIENTS
For the almond base
2/3 cups of almond flour
2 tbs coconut oil(melted)
2 tbs honey
pinch of salt
tsp vanilla extract
For the caramel filling
1/4 cup of dates, pitted & soaked for 5 minutes
2 tbs honey
pinch of salt
For the chocolate covering
90g of 85% dark chocolate
1 tbs coconut oil
Optional
pecans
METHOD
Place in the oven for 10-12 minutes until the edges are golden brown and the biscuit is cooked through. Allow to cool a little before taking it out of the tin and then let cool completely on a wire rack.
Place about a teaspoon of the caramel on top of each biscuit base. To smooth out the surface wet your finger tips and press gentle down on the caramel. The water stops the caramel from sticking to your fingers.
After the 1st layer of chocolate has hardened dip a second time and place in the freezer again. At this stage you can add the pecans or but of your choice.
Enjoy!