Chocolate Almond Caramel Bars

Serves 8 bars

Ingredients:

Base:
3/4 c (70 g) ground almonds
¼ c almond butter
½ c (50 g) oats
2 tbsp date syrup
1 tsp white wine vinegar

Caramel:
¾ c (150g) dates
¼ tsp sea salt
¼ tsp vanilla extract
¼ c (60 ml) water
1 tbsp coconut oil
⅓ c (50 g) almonds + ½ tsp of salt

Coating:
200 g dark chocolate

Directions:
To create the base add the oats and ground almonds to a food processor and blend until very fine. Add almond butter, date syrup, vinegar and blend again until well combined. Press the dough onto a small baking tin lined with parchment paper, and use your hands to create a uniform rectangle shape that is 1 cm thick. Place in the freezer to chill.

In the meantime blend everything for the caramel except the almonds until smooth. Spread onto the base and chill again. Roast almonds in a pan with the salt, take of the heat and let cool. Chop almonds and gently press onto the caramel layer. Chill in the freezer again for at least 30 min. Cut into 8 bars afterwards.

Melt dark chocolate and coat first the top and the sides, then carefully lift up the bars to coat the bottom. Transfer to the freezer again until the chocolate has set.

Take out of the freezer 30 min before enjoying them!