This is something special, and I made it just for you!
I don't know whether we should call it a raw UnDiet-style Snickers Bar, a super fueling Mars Bar, or a Caramel Fudge Chocolate Bar. What I do know is that it is a mash-up of two of my most favourite sweet treat recipes: these homemade dairy-free Chocolate Turtles, and the Oh Wow Cacao Truffles from my forthcoming cookbook.
Most of all, what this creation represents is that I am back! I am back in my kitchen. And it's good times all around. I am making messes and disasters, and a few sweet successes. I am mostly recovered from the toughest project I've ever attempted - a 312 page cookbook, and my creativity (and appetite) are flowing once again. It feels good to return to 'my space'. It feels great to want to create again - and to be able to do so without having to worry about whether this is the right recipe to follow that one, whether this is in line with my brand and the message of my book and whether this is worthy of making the cut.
I created this simply because I wanted a delicious, homemade chocolate bar. And that was the only reason required.
The goal here was to find the simplest method for the most decadent and delightful layered chocolate bar treat. And when I say simple, what I mean is that rather than making my own chocolate, and then soaking, dehydrating and grinding down my own nut butters, I wanted this to be as doable as possible for you. I used store-bought organic and fair-trade chocolate chunks and creamy as can be organic cashew butter and tahini, rather than trying to convince you to make those items yourself.
For the benefit of your sweet tooth, and to keep your kidlets (and maybe spouses) happy, I also didn't skimp on sweeteners either.
I made this bar a three layer shazaamer to make sure I was covering all the flavour and texture bases. I wanted a little creaminess, a touch of crunch and loads of chewy. This also leaves it open to you to customize: you can omit any layers you like, or swap in your favourite flavours, or perhaps just layer in some nuts.
I went with a chocolate fudge base, a tahini and almond nougat middle and a creamy caramel top.
I layered this in a dish, pressing and chilling each layer one at a time, and then moving to the next. I then chilled the whole tray until they could be cut into squares and dipped in chocolate.
It was a most deliciously awesome success.
Now, let me tell you that while this recipe appears complex and lengthy, it's actually very simple. But it's not super fast. If you want quicker chocolate recipes, check out the recommended posts below. If you're up for an epically awesome chocolate adventure, well then, these are for you!
Yield: 18 squares
- ½ cup cashew butter
- ⅓ cup honey or maple syrup
- ½ cup dark chocolate chunks
- pinch of salt
- ½ cup ground almonds
- ⅓ cup tahini
- 2 Tbsp honey
- 8 medjool dates, pitted
- 2 Tbsp cashew butter
- 1 tsp vanilla extract
- 2 Tbsp coconut oil
- pinch of salt
- 1⅓ cup dark chocolate chunks (about 70-80% dark chocolate)
- In a double boiler or over low heat, melt the chocolate together.
- Transfer to a mixing bowl and stir in cashew butter and honey.
- Transfer to a parchment lined glass dish (about 8" x 10"- slight smaller than your standard 9 x12 Pyrex. You can also use a square dish). Press flat. You may want to lay a layer of parchment over top to really press out evenly.
- Place in freezer to chill for 10 minutes.
- In your food processor, combine ground almonds, tahini and honey until evenly mixed.
- Remove tray from freezer and layer the nougat over top of the fudge. Return the tray to the freezer.
- Place all ingredients in your high speed blender or food processor and mix until smooth.
- Remove tray from freezer and layer the caramel over the nougat. Place back in the freezer for one hour.
- Remove dish from freezer and let sit for 5 minutes to soften slightly.
- Over a double boiler or low heat, melt chocolate chunks. Set aside.
- Using a sharp knife, cut chocolate filling into even squares, or whatever shape you desire.
- One by one, dip and roll in the melted chocolate and set on parchment paper. Repeat with each square.
- Once complete, set in freezer for 30 minutes to harden.
- Serve chilled.