Instructions

Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

Mix the almond flour and Sukrin Gold using a whisk. Stir in the syrup and use your fingers to incorporate the butter. Mix in the egg white last, and knead the dough until it’s uniform.

Roll the dough out to approx. 1 cm thickness using a rolling pin. Bake the dough for 15-20 mins, then cool.

Mix the caramel ingredients in a bowl and place in the microwave at full strength. Start off with 5 minutes, stir a bit, then continue for 1 minute at a time until the mixture turns into a thick, caramel-coloured batter. This process can vary from oven to oven, but will take approximately 10-12 mins in total. The caramel can also be boiled in a saucepan over medium heat for 30-40 mins.

Once the almond base has cooled, spread the caramel on top. Cut the base into 8 equally sized pieces and freeze for 1 hour.

Melt the chocolate over a hot water bath or in the microwave. Dip the almond and caramel bites in the chocolate and place back into the freezer until the chocolate has hardened.

Nutrition facts