These are a delicious mid-week treat. The creamy, chocolate avocado frosting sandwiched between a salty caramel coconut bar is just so yummy! These are one of the most popular recipes in my family and are so easy to make with the little ones. Who doesn’t love chocolatey fingers?
Salted Caramel Coconut Bars
- 40g cashew butter (2 tablespoon)
- 20g coconut oil (1 tablespoon)
- 5 dates pitted (100g)
- 2 tablespoon maple syrup
- Generous pinch of salt
Chocolate Avocado Middle
- 1 1/2 tablespoon cashew butter (35g)
- 1/4 of an avocado
- 1 heaped tablespoon cacao powder (10g)
- 1/2 tablespoon coconut oil (10g)
- 1/4 cup maple syrup (50ml)
To start, line a brownie tin with baking paper.
Add all of the ingredients for the bar into the food processor and blend until it fully combines.
Taking the bar mixture, press it down into the brownie tin and flatten. Make sure this is even and then place in the freezer to firm up.
To make the frosting, add the ingredients into the food processor and blitz. Keep this going until you are left with a thick, chocolatey frosting without any lumps of avocado!
Taking the bar out of the freezer, cut these up into even fingers and set aside. Spread half of them with a thick layer of frosting and then sandwich with the other half of the bar.
Repeat this process until you have sandwiched all of the bars. With any left over frosting, you can decorate the top of the bars, or just eat it straight from the bowl! Enjoy!