Description
Homemade 100 grand bars with a date caramel filling, sprouted buckwheat groats topping and dark chocolate coating.
Ingredients
Scale
Caramel Filling
- 1 cup pitted medjool dates (about 250 grams or 10-12 Medjool dates)
- 1/3 cup tahini
- 1 tsp vanilla extract
- pinch of salt
Topping
- 1/4 cup sprouted buckwheat groats
Dark Chocolate Coating
- 1 cup dark chocolate chips
- 1 tsp coconut oil
Instructions
- Line an 8x4 inch loaf pan with parchment paper and set aside.
- Place the pitted dates in a small bowl. Boil water and pour it over dates so that they are fully submerged. Soak the dates for 5 minutes to soften.
- Drain the water, then place the dates in a food processor. Blend the dates, stopping every few seconds to scrape down the sides, until they form a paste.
- Add in the tahini, vanilla and salt. Blend the mixture until forms a thick, sticky caramel.
- Spread the caramel into your lined baking pan.
- Top the caramel with buckwheat groats. Use your hand to press them down so that they sit firmly in the caramel.
- Place the caramel in your freezer and freeze for at least 4 hours. The caramel will harden but will not be completely solid.
- When the caramel is ready, melt the dark chocolate. Place the chocolate and coconut oil in a small saucepan and melt it over low heat, stirring frequently.
- Once the chocolate is melted, turn off the heat and grab the frozen caramel. Cut the caramel into 12 equally sized pieces.
- Dip the caramel, one at a time, into the melted chocolate and then place it on a lined baking sheet to set.
- Drizzle any extra chocolate over the bars for decoration (optional).