I love that this snack is sticky, sweet and full of protein and fibre helping to satisfy any craving in that might pop up in the afternoon while also promoting good gut health.
Maca powder helps to give it a great caramel flavour. This also acts as an antioxidant as well as being a great for supporting neurological function and hormonal health.
All of these ingredients can be picked up from the supermarket of your local bulk foods store.
- ¾ cup cashews, soaked
- 400g chick peas (drained, washed and skin removed)
- 1/3 cup honey
- 2 tablespoons maca powder
- ¼ cup tahini paste
- 2 tablespoons vanilla paste
- 1/3 cup coconut oil
- A couple pinches of salt to taste
- 1 tablespoon coconut oil, melted
- 1 tablespoon tahini paste
- 1 tablespoon honey
- Place cashews in a small bowl and cover with water, set aside at room temperature for at least 1 hour
- Meanwhile, drain and wash chick peas then remove skin (as much as you can)
- Place soaked cashews, chickpeas, honey, maca powder, ¼ cup tahini paste, vanilla paste, coconut oil and salt into a food processor, blend until smooth and creamy, scraping down the sides when necessary. This process should take about 3 – 5 minutes.
- Line a large container with baking paper and transfer the dough into your container, roughly smoothing down
- Combine 1 tablespoon coconut oil, 1 tablespoon tahini paste and 1 tablespoon honey in a small microwave safe bowl
- Place in the microwave on high for 20 seconds, remove and stir until well combine
- Pour caramel sauce over the top of the dough and roughly stir through leaving pools of the sauce every so often, then smooth over
- Cover and place in the fridge for 2 hours or until set, slice into 10 – 12 pieces
- Store covered in the fridge for 4 – 5 days.