Shilajit Resin Recipe - Superfood Bars

Makes 8 bars

For the base -

• 1 cup macadamia nuts
• 1/2 cup coconut flour
• 3 tbsp cashew butter
• 2 tbsp coconut oil
• 2 tbsp brown rice syrup
• 1 tsp vanilla paste
• Pinch salt

For the caramel –

• 12 Medjool dates, pitted and soaked in hot water for 10-20 minutes
• 2 tbsp almond butter
• 2 tbsp date syrup
• 2 tbsp coconut oil, melted
• 1.5 tbsp oat cream
• 1 tsp vanilla paste
• Salt (to taste)

For the chocolate –

Melt 100g dark chocolate (85% cacao solids or above) with 1 tbsp coconut oil and ¼ tsp Hybrid Herbs Purified Shilajit Resin

Method:

Start by making your base. Blitz together the macadamias until they form a fine powder, similar to ground almonds. Pulse in the coconut flour and salt. Gently melt together the coconut oil and cashew butter, stirring until smooth, then remove from the heat and place in a bowl. Tip in the macadamia / coconut mixture with the remaining ingredients, then stir until well combined.

Press the dough into a lined loaf tin OR into small, rectangular silicone moulds, such as these (recommended – it makes for a more uniform bar!). Place in the freezer to set.
In the meantime, make your date caramel by blending together all ingredients, apart from the coconut oil, until completely smooth. Taste and adjust the sweetness / taste, then blend some more, pouring in the coconut oil until combined.

Spoon the caramel over the set bases, smoothing down with the back of a spoon. Place back in the freezer to set overnight.
If you didn’t use individual rectangular moulds, remove from the loaf tin once set, and cut into ‘bars’ – you may need to allow to stand at room temperature for 10-20 minutes, before you can slice. Place back in the freezer and allow to set once more, while you make your chocolate.