1 1/2 tsp of vanilla powder or 1 tsp vanilla extract
1 pinch of salt
1/2 tsp of cinnamon
1/3 C of date paste (1 1/2 cups of water blended with 1 cup of soft dates) or 1/2 C of medjool dates
1/3 C of maple syrup
1/3 C of melted cacao butter
2 tbsp of lucuma powder
Favourite bar of chocolate for dipping (100/200 gr)
Place the almonds/pecans, vanilla, salt and cinnamon in a food processor and blend until the pecan start to form a nut butter consistency. Don’t let it become runny as a nut butter would be, just enough so it’s completely smooth.
Add the lucuma, date paste, maple and cacao butter and process until creamy.
Remove the caramel from the food processor and place into a square tin lined with parchment paper, flattening it out with a spatula or your hands making sure it’s at least 1 inch/1.5 cm thick.