No-Bake Golden Coffee Cardamom Bars
by Lakanto Australia

The Lakanto Golden Malt Flavoured Syrup is a liquid syrup with an incredible malty flavour, which tastes like a roasted, toasty, earthy flavour. Malt has a similar flavour profile to coffee and they both pair well with sweet chocolate and vanilla. Both of which this recipe includes! This is the perfect no-bake slice to have alongside a cup of tea or your morning coffee. It’s also low-carb and keto-friendly!

INGREDIENTS

• 1 1/2 cups Roasted Hazelnuts

• 1 Tbsp raw cacao powder

• 3/4 cup (about 8) Medjool Dates, pitted

• 2 Tbsp Lakanto Golden Malt Flavoured Syrup

• Pinch sea salt

• 1/4 cup melted Coconut Oil

Filling

• 300g (about 2 cups) Raw Cashews, soaked in water for 2-3 hours

• 1/2 cup Coconut Milk

• 1/2 cup Lakanto Golden Malt Flavoured Syrup

• 2 Tbsp Instant Coffee

• 1/3 cup Coconut Oil

• 1 tsp Vanilla Extract

• 1/2 tsp Cardamom, ground

• 1/2 tsp Cinnamon, ground

METHOD

1. Line a small baking tray or dish that’s 20cm x 30cm with baking paper.

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2. For the base, add the hazelnuts into the base of a food processor and blitz until you form a course “meal”.

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3. Add in the raw cacao powder, dates, Lakanto Golden Malt Flavoured Syrup, coconut oil and sea salt. Blitz until the mixture comes together in a dough. First of all, line a baking tray with cling film.

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4. Clean out the food processor. Then drain the cashews from the soaking liquid and add into the base of the food processor with the coconut milk, Lakanto Golden Malt Flavoured Syrup and coconut oil. Blitz on high until you have a really smooth consistency, this might take a few minutes.

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5. Scoop out half of this cashew mixture and spread across the chocolate base.

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6. Keeping the remaining cashew mixture in the food processor, add in the coffee granules, vanilla, cardamom and cinnamon. Blitz until these ingredients are well incorporated. Carefully spread this mixture across the whiter layer.

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7. Place the slice into the fridge to set for 4 hours, or in the freezer for 2 hours.

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8. Slice into bars to serve.

Tips:

• These bars will last for up to 2 months when stored in an airtight container in the freezer.

• Eat directly from the freezer for a firm treat, or defrost at room temperature for 10 minutes before eating for a softer consistency.

RSLA0XXX*

Credit:  Recipe + Styling Meg Yonson and Photography Luisa Brimble