I layered it on
the middle almond layer carefully because it was liquid.
Not exact matches
The
almonds in this are for the base and they aren't soaked but the cashews in the
middle layer do have to be soaked, sorry!
The bottom
layer keeps the whole thing together, it's the firmest and acts like an
almond and pecan biscuit; the
middle is then the sweetest and creamiest and tastes just like a fudgy, maple infused caramel; and then the top is just pure chocolatey goodness, just like your classic chocolate bar!
Make the
middle layer: Using an electric mixer, beat 1/4 c butter, confectioners sugar, cherry juice, and
almond extract in a medium bowl.
Do you think it will work also with
almonds (base +
middle layer)?
First, the
middle layer was a bit liquedy and not like pizza doe so I added more
almond flour thinking that would make it more doughey but that did not work, so I poured it in.
As far as the
middle layer, if yours was not doughy enough adding more
almond flour should have worked.
And even if you don't like coconut, power through its copious
layers of copra and you'll be rewarded with a whole
almond in the
middle!