Tahini Hazelnut Base
⅔ cup finely ground hazelnuts
1 tbsp maple syrup
3 tbsp tahini
5 dates, pitted
3 tbsp unsweetened RCB
2 tbsp hot water
⅛ tsp sea salt
5oz 72% Signature Primal Chocolate Bar, melted
In a small bowl, mix together the hazelnuts, syrup and tahini until a thick dough forms.
Press onto the bottom of a small loaf pan, and place in fridge.
In the meantime, with a food processor, combine dates and hot water and blend for 30 seconds.
Add RCB and sea salt and blend again until a thick caramel forms.
Remove the hazelnut dough from the fridge and spread the caramel in an even layer on top.
Place in freezer for 1 hour.
Remove from freezer and pop out of pan, cut into strips(candy bar size) and place back in freezer for 10 minutes.
Meanwhile, melt the chocolate in microwave or double boiler.
Pull the bars out of the freezer and coat each one in chocolate, shaking off the excess.
Place on a parchment lined tray and place in fridge to set.