Macadamia Chocolate Wafers

 

 

I just returned back to Cape Town after an incredible 10 days in Japan, where I witnessed the men in green and gold securing the Webb-Ellis trophy for the third time in their history, as they beat England 32-12. It was glorious to experience and it showed just how much pride has been restored to the Boks in the past 18 months. Since I am back in the mother city, I’ve made some delish recipes and I’m hoping that you will like to create them for yourself. Starting with this Macademia Chocolate Wafers. Just hit reply and let me know if you would like more treats recipe ideas!

Ingredients

For the wafer:

4 tbsp. potato flour
4 tbsp. arrowroot
2 tbsp. melted coconut oil
2 tbsp. date syrup
3 tbsp. full fat coconut milk

For the caramel:

1/3 cup macadamia butter
2 tbsp date syrup
1 tsp vanilla extract
1/4 tsp sea salt

For the Filling:

2 cans full fat coconut cream, chilled in the refrigerator overnight (only use the hard part)
2 tbsp. date syrup
1tsp. vanilla extract

For the chocolate layer:

200g melted vegan chocolate
1/2 cup of toasted almonds, chopped

Method

1. Preheat the oven to 150oC and line 2 baking trays with baking paper.
2. For the wafer, combine all the ingredients and whisk until well combined
3. Pour 1/2 of the wafer mixture in each tray and use a spatula to spread the mixture evenly
4. Bake for 5 minutes until golden brown. Let cool down.
5. Add all the filling ingredients, pulse a few time until smooth.
6. Line a baking dish with clean film, place one of the wafer layers at the bottom, spread half of the filling evenly on top and place in the freezer to harden. ⠀
7. Add all the caramel ingredients into a bowl, whisk until well combined.
8. Using a spatula, layer the caramel evenly on top of the cream, put back into the freezer for at least 1hour
9. Once Harden, layer the second half of the filling on top of the caramel and add the second wafer layer.
10. Place back into the freezer for another couple of hours.
11. Once Harden, remove from the baking dish and cut into rectangular shapes.
12. Coat each bar with melted chocolate (you may need to do this twice), place on baking paper and sprinkle with toasted chopped almonds