Recipes>Chocolate Recipes
Chocolate Caramel Biscuit Fingers
by Olivia Wollenberg from Livia’s Kitchen
Makes about 10 bars
Nut Free Chocolate Caramel Biscuit Fingers from Livia’s Kitchen by Olivia Wollenberg. Make these delicious nut-free and flour-free chocolate caramel biscuits – basically a healthy Twix chocolate bar!
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From the book
Livia’s Kitchen
Olivia Wollenberg
Livia’s Kitchen
Over 100 inspiring recipes for raw and baked treats
Dairy-free and gluten-free ingredients
Indulgent sweets and desserts with a nutritional twist
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Introduction
Nothing quite beats a gooey caramel chocolate bar. Now my fridge is rarely without a stack of these and I love offering them to visitors and seeing their faces when they find out they are healthy. Everyone genuinely thinks they are better than a normal chocolate bar! What is also fun about this is that you can use whichever date caramel you like.
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Ingredients
| For the biscuit: | |
|---|---|
| 150g | jumbo oats or oat flour |
| 4 tbsp | melted raw coconut oil |
| 75ml | maple syrup |
| 1/4 tsp | vanilla powder |
| 1/2 | Date Caramel recipe (listed below) |
| For the chocolate: | |
| 65g | cacao butter |
| 40g | cacao powder |
| 1/2 tsp | vanilla powder |
| pinch of salt | |
| 4 tbsp | maple syrup |
| For the Date Caramel (makes roughly 365g caramel): | |
| 350g | pitted soft Medjool dates |
| 1/4 tsp | salt |
| 3 tbsp | softened raw coconut oil |
Method
To make the caramel:
Add all the ingredients to a food processor.
Blitz until the mixture is thick and sticky and there are no visible dates.
To make the biscuits:
If using whole oats, blend to a fine flour-like powder.
Mix all the ingredients for the biscuits in the blender and then leave for 5-10 minutes to firm up.
Line a baking tray with greaseproof paper.
Shape the mixture into fingers and bake on the lined tray for 14-15 minutes until browning only very slightly on the top. They should still have a tiny bit of softness to them when they are taken out.
Leave to cool. The biscuits will firm further once cool.
Spread the Date Caramel (remember to use only half of the quantity made above) onto the top of the biscuits.
To make the chocolate:
Melt the cacao butter in a bain-marie or a glass bowl sitting above, not touching, a pan of simmering water.
Add all the other ingredients, still over the heat, and stir for a minute or two until combined and glossy. Leave to cool slightly.
Dip the biscuits into the chocolate, place on the lined tray and refrigerate for about 1-2 hours until set. Store in the fridge if you want a crunchier biscuit.
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