INGREDIENTS
125 g
crispbread crackers of choice (I used Ogran Essential Fiber Crispbread)
Homemade caramel sauce (see below)
Homemade dark chocolate (see below)
Sea salt for topping
Homemade caramel sauce:*
1 cup
coconut sugar (or dark brown sugar)
1/4
water
2 tbsp
coconut oil (or butter)
sea salt
1/2 cup
coconut oil
1 cup
cocoa powder
1 tsp
vanilla essence