Vegan: Leslie Taylorson's Toffee Bars

By JoFClark

Ingredients

• 1 sheet Macadamia Bar Base
• 1 cup chocolate sauce
• 8 oz cinnamon sauce
• 8 oz caramel sauce
• Macadamia Bar Base
• 4 cups Macadamia nuts (soaked 8 hours)
• 2 1/2 cups agave nectar
• 1 T lucuma powder (maca-root powder can be substituted
• 1 t sea salt
• 1 T vanilla extract or 4 vanilla beans
• Cinnamon Sauce
• 1 cup agave nectar
• 1 T cinnamon
• 1 drop cinnamon essential oil
• 1 dash sea salt
• Caramel Sauce
• 2 cups agave nectar
• 1 T lucuma powder
• 1 T mesquite powder
• 1 T maca-root powder
• 1 t nutmeg
• 1 t ginger spice
• 1 t clove spice
• 2 t cinnamon
• 1 dash sea salt

Preparation

Step 1

Spread chocolate evenly across the top of the bars with offset spatula
Place cinnamon and caramel in squeeze bottles
Create a pattern of crisscrossing lines across chocolate
Chill and cut into bars to serve
Makes 16 bars

Macadamia Bar Base
Rinse and drain soaked macadamia nuts
Place all ingredients in a food processor and puree
Pour or spread over a dehydrator tray about 1/2 inch thick
Dehydrate at 110 degrees for 12 hours
Makes 1 tray of bars

Cinnamon Sauce
Place all ingredients in a high-powered blender and blend until rich and creamy in consistency
Once blended, transfer to a squeeze bottle container with a standard tip to make garnishing fast and easy, or place in a sealed glass jar and store refrigerated for up to 10 days
Makes 1 cup

Caramel Sauce
Place all ingredients in a high powered blender and blend until rich and creamy in consistency
Once blended, transfer to a squeeze bottle container with a standard tip to make garnishing fast and easy, or place in a sealed glass jar and store refrigerated for up to 10 days
(You can use 1 T pumpkin-pie spice as a substitute for the cinnamon, nutmeg and other spices)
Makes 2 cups