A note to me that I thought I would share with you –
Slow down.
Do what you love.
Accept your perfectly imperfect self.
Don’t waste your time on anger, even when it’s justified.
Smile.
Laugh.
Let everything be a little lighter.
Love.
Be grateful.
Give thanks for the small things.
Focus on the hidden beauty in the everyday.
Be gentle on yourself.
Be gentle on others.
Slow down.
Do what you love.
Accept your perfectly imperfect self.
Chocolate Chip Caramel Bars
- 1/2 cup macadamias*
- 2 cups desiccated coconut
- 14 medjool dates, seeds removed
- pinch of salt
- 1/2 teaspoon concentrated natural vanilla extract
- 1/3 cup cacao nibs**
- 20 grams dark chocolate, melted (optional)
- Line a loaf tin with baking paper overhanging the sides. Mine measures 19.5cm x 9.5cm.
- Place the macadamias, coconut, dates, salt and vanilla into your food processor and blend until the mixture is completely broken down and sticking together.
- Mix in the cacao nibs.
- Press the mixture firmly into your tin. Drizzle with the melted chocolate and place in the fridge for several hours or overnight to set.
- Slice. Serve. Enjoy.
note – depending on the speed of your processor you may need to add a tablespoon of coconut cream when processing the macadamia and coconut mixture. However, I would suggest giving it ample time to see it if comes together first.
*you can sub the cacao nibs with dark chocolate chips if you prefer.
**substitute the macadamias with 1 tablespoon of coconut cream for delicious a nut free version.
Based on 11 Review(s)