Ingredients :
- 180 g from Falmond arine
- 40 ml of theagave irop
- 50 ml d 'Coconut oil inshape nutrition
- 1 pot of spread White chocolate inshape nutrition
- 400 ml of coconut milk
- 60 g of coconut sugar
- 1/2 tbsp. coffee flower
Preparation :
1. Preparation of the base :
Start preheating the oven to 175 ° C. In a bowl, mix the almond flour and salt well and then stir in the agave syrup and coconut oil. The preparation must be homogeneous and not stick to the hands. If this is the case, add a little almond flour. Flatten in a small mold covered with parchment paper.
Cook for 10 minutes (The base will be soft, it's normal, it will harden while cooling). Take out and let cool.
2/ Caramel preparation:
In a saucepan, add the coconut milk, salt and coconut sugar. Mix well and boil over high heat.
When the mixture starts to boil, lower the heat and simmer, mixing continuously until thickened. When the caramel has finished browning, add the coconut oil, mix well until they have melted and are completely integrated and then pour into the glass jar.
3 / Preparation of the coverage :
Melt the white chocolate spread in a bowl in the microwave (you can also use the Bain-Marie method).
Meanwhile, take out the freezer mold, unmold and cut into bars (6 large or 12 small).
Coat the bars by soaking them one by one in the melted chocolate and placing them on a board covered with parchment paper. Reserve in the freezer until the chocolate is tightened.
Tibo's advice : To vary the flavors, replace the white chocolate spread with the hazelnut cocoa spread.