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The perfect sweet and salty bite!
Makes roughly 20 small squares
INGREDIENTS:
Base:
1 cup (130 g) cashews
1 cup (240 g) coconut cream
3 tbsp maple syrup
Pinch of sea salt
Caramel:
1 cup (260 g) peanut or almond butter
3 tbsp maple syrup
1 tsp vanilla extract
3 tbsp of water (can add more if needed)
Coating and Topping:
Roasted peanuts
Dark chocolate (70% or higher)
Flakey sea salt
METHOD:
1. Blend base ingredients until smooth and creamy, pour into a lined tray and freeze
2. Mix the caramel until silky and add water if needed
3. Pour caramel over base, scatter the peanuts on top and freeze again
4. Cut into bars, dip in melted dark chocolate, finish with sea salt
JACQUI'S TIP:
The cashew base melts quickly if kept in the fridge but they’re too hard to eat straight from the freezer so it’s best eaten 5 or so minutes after taken out of freezer.