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Tempeh Chocolate

Ingredients:

A super simple icon list element.
Tempeh 400g (cut into long strips, 4 strips per bar) and baked in the oven at 170oc for 15mins. Leave to cool.
Date Caramel
200g dates
100ml agave
100ml coconut milk
Pinch of salt
Praline
100g caster sugar
20g hazelnuts
20g almonds
20g pecans
Chocolate
360g chocolate

Additional information:

Cooks in
30 minutes
Serves
4
Difficulty
Easy

Enjoy

Place all the date caramel ingredients into a blender and blend together. Place into piping bags and leave in the fridge, ready to use.
For the praline, roast the nuts in the oven @ 180oc for 5mins Leave to cool. Melt the sugar and melt a caramel, add the nuts into the caramel then pour onto a grease proof paper to set.Once cold and has set, blend into a crumb
Melt the chocolate over a Bain Marie, or melt in a saucepan. Leave to cool slightly and then bag up into piping bags ready to use later. 
Assemble
Take 3 out of the 4 strips of baked tempeh. Pipe a good amount of the date caramel on them.Then dust the top with a generous amount of the praline crumb on. 
Then stack them on top of each other. Then place them onto a plate to set in the fridge for 20mins for we glaze with the chocolate. 
When the tempeh strips have set, place them onto a wire rack. Then pipe the Chocolate over it, let the chocolate drip down the sides to coat the bar, then take a hot knife to help you spread the chocolate over the bar. 
Then place back into the fridge to set, 30mins or so later. You are ready to plate up. 
I sprinkled mine with extra praline and coconut flakes. Enjoy.

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