<aside> 💡

Here’s the recipe for these addictive pecan & date caramel bars 🤤 At the bottom there’s a little table highlighting how they support women’s health 💕

</aside>

For the base 250g almonds 80g de-odourised coconut oil 100g maple syrup Pinch salt

For the date caramel 100g pecans

300g dates 100g de-odourised coconut oil

50ml water

For the chocolate layer 85% dark chocolate 30g de-odourised coconut oil Sea salt for sprinkling

Method

1. Put the dates in a bowl and cover with boiling water. Set aside.
2. Toast the almonds and pecans on two trays at 180C for 7-8 minutes. Set aside to cool slightly.
3. Line a 2lb loaf tin with parchment paper.
4. Melt the coconut oil for the base and add it to a large bowl with the maple syrup.
5. When the almonds have cooled (around 5 minutes), blitz them to a rubble. Some chunks are ok. Add this rubble to the coconut oil and maple syrup and mix well. Press into the lined tin. Bake at 160C for 30 mins.
6. Melt the coconut oil for the date layer. Meanwhile, blitz the toasted pecans to a fine rubble. Discard the water from the soaked dates and add the dates, 50ml water and melted coconut oil to the blender. Blend until smooth.
7. Once the base layer has cooled slightly, press the date layer on top.
8. Melt together the coconut oil and dark chocolate and drizzle over the date layer. Pop it in the fridge until set.
9. Slice into 16 portions.