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