Tenina.com's Raw Caramel Coconut Bars

Need

Base
1/2 cinnamon stick(s)
70 Gram coconut sugar
Pinch pink salt flakes plus some more
100 Gram pitted medjool dates
100 Gram almonds
100 Gram walnuts
40 Gram shredded coconut (not desiccated)
50 Gram coconut oil
Topping
30 Gram pure maple syrup
1 Tablespoon maca powder
120 Gram Coconut Butter Recipe
1 Teaspoon vanilla bean paste
50 Gram coconut oil coconut oil
A few nuts of choice for topping

Do

Line a square baking tray with removable base (if possible) and set aside.
Place cinnamon, sugar and salt into TM bowl and mill 10 sec/speed 10.
Add dates, nuts, coconut and coconut oil. Blend 20 sec/speed 7 or until a cookie dough consistency is formed.
Press into prepared tin and refrigerate.
Place all remaining ingredients except garnishing nuts into TM bowl and blend 20 sec/speed 7 or until a runny consistency is formed.
Add nuts and incorporate 3 sec/speed 7. Sprinkle with a few additional flakes of pink salt.
Spread over base and return to fridge until solid.
Remove from tin before slicing into bars. Keep refrigerated.

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