- Dates: 200 g
- Walnuts (or nut variety of choice): 100 g
- Psyllium husks or chia seeds: 1 tsp.
- Coconut oil: 2 tbsp.
- Vanilla extract: 1 tsp
- Raw cacao powder: 1 tbsp.
- Cardamom: 1 pinch
- Salt: 1 pinch
- Nut puree of your choice: 2 tbsp
- Dark chocolate: 70 g
Roast the walnuts for about 10-15 minutes in the oven at 160 degrees C or 5-10 minutes in a pan and let them cool down. If you prefer raw food, you can also omit this step and use the nuts raw.
Sort out 10-15 nice nut halves and set aside for decoration.
Blend the remaining walnuts, along with the rest of the ingredients for the suet layer, in a blender or food processor until you have a smooth paste. If it's too crumbly, you can add a little coconut oil. If the measures too soft, then put the dough again in the refrigerator for about 10-15 minutes.
In the meantime, prepare the caramel cream: Process all the ingredients for the caramel cream in a blender to a homogeneous cream and possibly put it again briefly in the refrigerator.
Form about 10-15 balls from the dough mixture. Flatten the balls on a layer of baking paper or silicone mat and form a deep hollow in the center.
Now pour the caramel cream evenly into the hollow of each taler and put the taler in the refrigerator.
In the meantime, melt the chocolate in a water bath.
Take the doughnuts out of the fridge and put a dab of chocolate on each doughnut so that the caramel filling is covered.
Finally, place a walnut half as a decoration on each of the desserts.
Return the bars to the refrigerator and let the chocolate harden.
Store the thalers in an airtight container in the refrigerator until ready to eat. However, they taste best at room temperature.