Australian Natural Health Magazine - Nourish

Ingredients Serves 8

• 200 g pitted medjool dates
• 100 g tigernut flour
• 100 g pecan or almond meal
• 2 tbsp cashew butter
• 1 tbsp rice malt syrup
• 1 tbsp cashew butter (extra)
• 1 tsp natural vanilla extract
• ½ tsp Himalayan sea salt
• 3 tbsp raw cacao powder
• 3 tbsp coconut oil
• 1 tbsp rice malt syrup

Method
Soak the pitted dates in hot water for 10 minutes.

In a bowl add the tigernut flour, nut meal, cashew butter and rice malt syrup.

A little at a time, pour in the leftover date water in the bowl and mix until a dough forms.

Press the dough into the bottom of a lined baking dish and set aside.

Make the caramel by processing the soaked dates in a food processor or blender with the cashew butter, vanilla and salt until smooth.

Spread the caramel over the dough layer.

Place the cacao, oil and rice malt syrup in a heatproof bowl over a saucepan of simmering water and stir for 2 to 3 minutes or until well combined. Pour over the date caramel and freeze for 1 to 2 hours or until set.

Slice into bars and serve.