2tbspalmond butter (or any other nut butter except peanut)
1/3cupcoconut oil
1tbspmaple syrup
2tbspnew hemisphereâ„¢ Hemp Protein
1tbspcacao powder
Caramel
1/4cupmaple syrup
1cupcoconut oil
1/2cupalmond butter
1tspvanilla essence (optional)
1pinchsalt
Topping
1/3cupcacao powder
1/4cupmaple syrup
1/2cupcacao butter
Instructions
Base
Place the almonds and new hemisphere Hemp Seed Hulled in a food processor and pulse til it resembles a biscuit crumb
Next add, coconut thread, almond butter, coconut oil, maple syrup, new hemisphere Hemp Protein and cacao powder. Blend until combined and mixture is coming away from the sides of the food processor. It should hold together in your fingers.
Press mixture into a lined tin using your hands or the back of a spoon. Place in freezer whilst you prepare the caramel.
Caramel
Blend all ingredients in a food processor and then pour evenly over prepared base.
Place in refrigerator to set for 2-4 hours
Topping
Melt all ingredients using a double boiler.
Spread evenly on top of caramel filling, then place in refrigerator overnight before cutting