caramel millet + coconut chocolate bars
Makes: 20 bars
Vegan / Gluten free / Dairy free / Refined sugar free
Oooh these. These are magical. Melt in your mouth caramel joins forces with smooth coconut chocolate and the sharp yet sweet taste of raspberry dust, all finished with a perfect crunchiness from nuts, seeds and millet puffs. The perfect mouthful.
I have such a deep love for anything tribal, and had such fun making a chevron pattern with this slice for the photos. (Can you guess who got the big triangular piece??!) When you recreate this, you can slice it into thin biscotti sized strips which would be lovely with a cup of rooibos tea, or into square/rectangular pieces as you would any other slice. Lets be honest, this is pretty darn irresistible, so you might as well cut it into bigger squares as you will just go back for a second (or third) piece if cut smaller!
This slice is chock-full of amazing nutrients our bodies need, especially skin loving vitamins and minerals such as iron from the dates and cacao, vitamin E from almonds, anti-inflamatories and digestive aids from ginger, zinc from the seeds, and protein from the millet. Healthy can taste heavenly!
CARAMEL COCONUT + MILLET CHOCOLATE BARS
For the base
2 tbsp cold-pressed coconut oil
10 medjool dates, pitted - or 20 baking dates soaked in warm water for 20 mins
1 cup / 250 g almond butter
1 tbsp fresh ginger, grated
1/2 tsp powdered ginger
1/2 cup / 80 g raw pumpkin seeds
1 cup / 80 g millet puffs
1/4 cup raw almonds, coarsely chopped
a pinch of Himalayan salt
- Put almond butter, medjool dates, ginger and salt in a food processor and blitz until combined. This won't take long
- Pop mixture into a large mixing bowl
- Add pumpkin seeds, puffed millet and chopped almonds, then stir with a fork until evenly incorporated
- Line a 15 x 20 cm baking dish with baking paper and pop the mixture in
- Wet your hands slightly (this will stop mixture sticking to your hands) and spread/press mixture firmly into the base of your dish
- Set aside while making the coconut chocolate
For the coconut chocolate
1/4 cup + 2 tablespoons coconut oil, melted
1/4 cup raw cashew butter
3 Tbsp coconut nectar or maple syrup
1/3 cup cacao powder
1/4 cup coconut cream
1/4 teaspoon Himalayan salt
Freeze dried raspberry powder
- Put the coconut oil in a metal bowl, then pop it in a bigger bowl filled with really hot (almost boiling) water, and leave to liquify, changing water as necessary
- Add coconut oil, cashew butter, liquid sweetener, salt and cacao powder to a blender and process until creamy
- Add coconut cream on low speed to combine with chocolate mixture. It should now be soft and spreadable like a ganache
- Have a wee taste test and add a little more sweetener if needed, or coconut cream if the mixture is not quite soft/spreadable enough
- Scoop onto base and smooth with a spatula
- Lick spatula.... and bowl.....
- Pop the freezer to set for around 2-3 hours
- Remove from freezer and sprinkle with raspberry powder
- Cut into thin biscotti sized strips or 18 square bars and pop in an airtight container for storage, after you devour a few of course!
I love to eat these straight from the freezer, but you may like to store in the fridge for a softer fudge-like slice. These bars will store for months in the freezer.
Let me know what you think! #gathergirl on your insta posts so I can see your recreations!