![]() ![]() Set in the fridge for 10 minutes, or until the chocolate has hardened.ħ. Sprinkle with coffee beans, cacao nibs, and flaky salt. One by one, dip each caramel slice into the chocolate and place on the tray. Melt the chocolate over a double boiler or bain-marie. To make the topping: Line a baking tray with parchment paper. Pop the bars in the fridge while you prepare the toppings.Ħ. Remove the caramel slices from the pan and use a hot, sharp knife to slice into ten bars or squares. Pour over the base layer and chill in the fridge for 1 hour, or until set and firm to touch.ĥ. To make the caramel: Add all the ingredients to a small bowl. Chill in the fridge while you make the caramel.Ĥ. Pour into the pan and press down firmly to form an even base biscuit layer. Stir to a sticky mix that holds together when pressed between your fingers.ģ. Pour into a medium mixing bowl and add the cacao powder, cashew butter, melted coconut oil, maple syrup, and a pinch of salt. To make the base: Add the oats, almonds, pecans, and coffee to a food processor and blitz to a fine meal. Line an 8- x 4-inch (20- x 10-cm) loaf pan with parchment paper.Ģ. 3 ounces (85 g) dairy-free chocolate, choppedġ.1 teaspoon coffee dissolved in 1 teaspoon hot water.¼ cup plus 1 tablespoon (75 ml) melted coconut oil.¼ cup plus 2 tablespoons (90 ml) maple syrup.3 tablespoons (45 g) coconut oil, melted.1 tablespoon (5 g) cacao or cocoa powder.INGREDIENTS – Serves: 10 | Time: 20 minutes plus 1 to 2 hours chilling ![]() A no-bake, cacao-and-coffee biscuit base is topped with a thick layer of coffee-salted caramel that’s dipped in melted chocolate. The coffee adds a delicious twist on the classic caramel millionaire slice, and of course, it’s made with plant-based ingredients as well. If you love mocha, then you will love these Chocolate Espresso Caramel Slices.
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