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MAKES 10 BARS
EQUIPMENTS:
6"SQUARE CAKE TRAY
SCALE
FOOD PROCESSOR
HIGH SPEED BLENDER
COOLING WIRE RACK
BOWL
SPATULA
BAKING PAPER
KNIFE
BEFORE YOU START MEASURE ALL INGREDIENTS AND LINE YOUR CAKE TRAY WITH BAKING PAPER SO ITS EASIER TO REMOVE IT. (USE CAKE TRAY WITH REMOVABLE BOTTOM)
INGREDIENTS:
BASE:
150G CASHEW NUTS
20G COCONUT FLOUR
40G AGAVE
JUICE FROM HALF LEMON
5 DROPS VANILLA OIL
PINCH OF SALT
1: GRIND CASHEW NUTS IN FOOD PROCESSOR TO CREATE A FLOUR, THEN PLACE IN BOWL
2: ADD REST OF THE INGREDIENTS AND USING YOUR HAND MIX TOGETHER UNTIL FORM A DOUGH LIKE CONSISTENCY
3: PLACE IT IN A 6" SQUARE CAKE TRAY AND PRESS IT DOWN
4: SET IT ASIDE WHILE MAKING A CREAM
HAZELNUT CREAM:
100 G ROASTED HAZELNUTS
85G MAPLE SYRUP
15G TAMARI SAUCE
100G WATER
100G MILK CHOCOLATE
20G CACAO POWDER
65G CHOPPED ROASTED HAZELNUTS
1: IN A HIGH SPEED BLENDER MIX TOGETHER NUTS, WATER, MAPLE AND TAMARI
2: ADD MILK CHOCOLATE AND BLEND AGAIN
3: ADD CACAO POWDER AND BLEND UNTIL YOU GET SMOOTH AND CREAMY CONSISTENCY
4: POUR OVER YOUR CASHEW NUT BASE,USE SPATULA TO SPREAD EVENLY AND TAP IT TO REMOVE ANY AIR BUBBLES
5: TOP IT UP WITH CHOPPED NUTS
6: LEAVE IT IN A FREEZER FOR AT LEAST 6H OR OVERNIGHT
250-350G DARK OR MILK CHOCOLATE
30-50G COCONUT OIL (ODOURLESS)
MELT YOUR CHOCOLATE
TAKE OUT YOUR CAKE FROM A FREEZER AND CUT IT IN TO DESIRED PIECES (YOU CAN MAKE 10 LONGER BARS OR 20 SMALLER BITES )
PLACE THEM ON A COOLING WIRE RACK, THEN POUR YOUR CHOCOLATE OVER EACH PIECE (PUT A BAKING PAPER UNDERNEATH WIRE RACK FOR THE EXCESS CHOCOLATE )
* POUR THE CHOCOLATE STARTING FROM THE EDGES TO THE MIDDLE OF YOUR BAR
STORE UP TO 5 DAYS IN A FRIDGE IN THE AIRTIGHT CONTAINER OR FREEZER FOR LONGER.
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