Ingredients:
- 180 g almond flour
- 40 ml of agave syrup
- 50 ml Inshape Nutrition coconut oil
- 1 jar Inshape Nutrition white chocolatespread
- 400 ml coconut milk
- 60 g coconut sugar
- 1/2 tsp. fleur de sel
Preparation:
1. Base preparation :
Start by preheating the oven to 175°C. Mix the almond flour and salt in a bowl, then add the agave syrup and coconut oil. The mixture should be smooth and not stick to your hands. If it does, add a little more almond flour. Flatten into a small mold lined with parchment paper.
Bake for 10 minutes (the base will be soft - this is normal, it will harden as it cools). Remove and leave to cool.
2/ Preparing the caramel :
In a saucepan, add the coconut milk, salt and coconut sugar. Mix well and bring to the boil over high heat.
When the mixture starts to boil, turn down the heat and simmer, stirring continuously, until thickened. When the caramel has finished browning, add the coconut oil, stir well until melted and fully incorporated, then pour into the glass jar.
3 / Preparing the cover:
Melt the white chocolate spread in a microwave-safe bowl (you can also use the bain-marie method).
Meanwhile, remove the mould from the freezer, unmould and cut into bars (6 large or 12 small).
Coat the bars by dipping them one by one in the melted chocolate and placing them on a parchment-covered board. Set aside in the freezer until the chocolate hardens.
Tibo's tip: To vary the flavours, replace the white chocolate spread with the cocoa hazelnut spread.