Raw Caramel Bar Recipe

Who didn't grow up being treated to a good old Mars Bar? This wholefood version of your childhood-favourite choccie is proof that RAW desserts can taste as good - if not better - than the original thing! You guys are going to LOVE these!

Ingredients:

Base

150 (1 cup) raw almonds
1/3 cup LSA
1 tbsp maple syrup
1 tbsp melted Spiral Organic Extra Virgin Coconut Oil
1/4 tsp cinnamon
Pinch sea salt

Caramel fudge

1/2 cup almond butter
1/2 cup melted Spiral coconut oil
3 tbsp maple syrup
1/4 cup filtered water
¼ tsp sea salt

Method:

In a food processor, pulse together base ingredients until it reaches a dough-like consistency. Add 1 tablespoon water if needed.
Press into base of baking paper covered loaf tin and refrigerate while you make caramel.
In a high-speed blender, blend together caramel ingredients.
Pour over the top of the chilled base and refrigerate for about 1-2 hours, or until firm.
Using a knife, cut into slices & ENJOY!
Store in fridge