Primal Flavours Caramel Hiking Bar
Makes 12 bars
2 Cups of lightly toasted nuts and seeds, coarsely ground (I used a mix of cashew nuts, macadamia nuts, almonds, pumpkin seeds sunflower seeds and sesame seeds, toasted in a hot oven for about 15 minutes, stirring every 5 minutes or so until a golden brown.)
2 Cups of lightly toasted unsweetened coconut flakes (toasted on the stove top in a frying pan, for about 10 minutes stirring often, watch carefully as they will burn easily!)
1/2 Cup ground Flaxseed.
1/2 Cup of Walden Farms Caramel Dip or 1/2 Cup of nut butter.
1/2 Cup Vanilla Whey Protein Isolate Powder
1/2 Cup coconut oil – melted.
2 large eggs.
1/2 tsp stevia powder or 2-3 Tablespoon of granulated sweetener.
8 drops of caramel essence (more to taste if not using the Caramel Dip).
Mix all ingredients together and press tightly into a small slice pan.
Bake in the oven at 180 °C/350°F for 25 to 30 mins.
Allow to cool.
Ice with chocolate topping if using.
Cut into 12 bars.
Place in fridge to set the icing.
Store in an airtight container in the refrigerator.
Chocolate topping (optional)
50 gm raw cacao powder.
2 – 1/2 Tbsp Coconut oil.
Melt together over low heat or in a microwave for about 1 minute.
Stir together and pour over cooled slice.