This recipe is adapted from Emily's Caramel Chocolate bars (link), to which I have added cranberries and substituted sweetener for hazelnut butter.
I don't own a scale and am not too fond of measuring things too precisely, but I will do my best.
You do not need to clean the blender between each of the layers, either. I made carrot cake right after these squares, to soak up the left over hazelnut in the carrot dough. I prefer doing this since it cuts down on wasting food in those hard to reach corners of the blender.
Base layer:
1 cup almonds or other nuts
1 cup dates
Almond:
½ cup cashew or almond butter
½ cup coconut oil
½ cup of almonds
1 cup dates
Hazelnut cream:
1/3 cup coconut oil
2-3 tablespoons cacao powder
½ cup of hazelnut butter
To make the crust: Remove the seeds from the dates, then process the almonds into flour in your food processor, add the dates and process until it all begins to stick together. Press into the bottom of a lined baking pan and refrigerate.
Almond and Hazelnut cream: Blend the ingredient in each list until smooth, then spread the almond paste onto your crust, freeze for a few minutes to maintain layer separation. Next spread the Hazelnut paste onto the almond layer and refrigerate until completely set; this will take a couple hours.
No comments:
Post a Comment