Paleo candybars — Meal
Meal

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Macros (per serving)

Fat

57%

(29 g)

Protein

6%

(7 g)

Carbs

37%

(42 g)

37 g Net,

5 g Fiber

453 Calories (per serving)

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Cookies & Bars

Paleo candybars

Ingredients

Calculate Cost

Bars

8

For the nougat:F

Cashew nuts

150 g

Almond flour

75 g

Almond milk

50 ml

Maple syrup

3 Tbsp

Vanilla powder

14 tsp

Coconut oil (melted)

75 g

For the caramel:

Medjool dates (pitted)

250 g

Celtic sea salt

14 tsp

Water

100 ml

For the chocolate:

Chocolate pure (> 70% cocoa)

100 g

Instructions

Difficulty

Normal

Prep time

2 hr 10 min

Cook time

10 min

1

Finely grind the cashew nuts in a food processor or blender.

2

Add almond flour, almond milk, maple syrup and vanilla and grind into thick, smooth mass.

3

Pour in the coconut oil and keep grinding until the oil is completely absorbed.

4

Cover a cake tin with baking paper and stir the nougat mixture through. Smooth out with a spoon.

5

Put the nougat in the freezer for about 1.5 hours to become firm.

6

For the caramel: Grind the dates with the salt in a food processor or blender, into a sticky ball. Let the device operate while you carefully pour the coconut milk in. Continue to grind until a smooth caramel has formed, with no pieces in it.

7

Cut the nougat into bars and sprinkle the salted caramel on them. Put these bars in the freezer for an hour and a half.

8

In the meantime, melt the chocolate au bain-marie and let it cool down until it starts to thicken.

9

Use 2 forks to roll the bars through the chocolate, making sure that they are completely covered with chocolate.

10

Place the bars on a large plate or baking tray and allow the chocolate to harden in the fridge. Store the bars in the fridge until serving.

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Details

Allergens

Nuts, Chocolate

Diet

Paleo, Vegetarian, Sirtfood

Course

Snack

Cooking equipment

Food processor

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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