Salted Caramel Chocolate Hazelnut Truffle Bars
[Vegan]

To Make the Base:

1. Combine all of the ingredients except for the buckwheat groats in a blender or food processor and blend until the ingredients come together in a clump. If it doesn't seem to be coming together, add in some additional water, 1 tablespoon at a time.
2. Once a clump has formed, add in the buckwheat groats and blend just until they are incorporated.
3. Press the mixture into a rectangle loaf pan lined with baking paper and then place in the refrigerator to harden. While the base is hardening, you can prepare the caramel layer and the truffle layer.

To Make the Salted Caramel Layer:

1. Add your dates, soaking water, vanilla, coconut milk, and salt to a blender and purée until smooth. Alternatively, place them in a bowl and use an immersion blender to create a smooth, caramel. Taste and add more salt if necessary. Set in the refrigerator.

To Make the Chocolate Truffle Layer:

1. Melt the cacao butter, coconut oil, and maple syrup in a double boiler, stirring constantly.
2. Once melted, remove from the heat and whisk in the cacao powder.
3. Gently fold in the coconut cream.
4. Spread the truffle layer over the hardened base from the refrigerator and then place the roasted hazelnuts on top. They should sit just on top of the truffle layer, falling into it slightly, but not disappearing.
5. Spread the caramel on top of the hazelnut truffle layer and then place the pan back in the refrigerator to set. The bars need to be completely cold to cover with the chocolate topping.

To Make the Chocolate Topping:

1. Once the bars are cold, begin preparing the chocolate topping by adding the cacao butter, coconut oil, and maple syrup to a pan and melting.
2. Once melted, whisk in the cacao powder, removing any clumps.
3. Remove the cold bars from the refrigerator and gently pour the chocolate topping over the bars. The recipe creates a very thin layer of chocolate on top, but you can double it if you would rather have a thicker coating.
4. When the bars have been covered in chocolate, return them to the refrigerator to fully set, about 2 hours. To serve, remove the bars from the pan, slice and enjoy!