|1 1/4 cup||almond flour|
|2 - 3||water|
|12||dates — fresh|
|3||maple syrup — or agave nectar|
|3 - 4||water|
|1 tsp||vanilla — paste or pod|
|1||maldon salt — pinch, flakes|
|230 g||dark chocolate — chopped|
For the crust, preheat the oven to 180°C and line a bread loaf tin with baking paper.
Combine the almond flour, quinoa and maple syrup together in a large mixing bowl and mix to combine.
Teaspoon in the water while mixing until the texture is clumpy and holds together when squeezed.
Don’t add all the water if it’s not necessary.
Press the dough into the lined tin and press in to make a base.
Bake the base for 10 mins or until golden.
Take out and allow to cool completely.
To make the date caramel, combine all the ingredients together in a blender and blitz until smooth and creamy.
Pour the caramel into the lined tin and refrigerate for 30 mins.
To make the chocolate mousse, place the water and dark chocolate in a saucepan and heat gently while stirring until melted.
Once smooth, pour into a glass or metal bowl which fits over another bowl.
Fill the bottom bowl with ice cubes and place the other on top.
Using an electric hand mixer, beat the mixture until it starts to thicken and forms soft peaks.
Pour the mousse over the caramel mixture and smooth out gently.
Refrigerate until set and slice into bars.