Ingredients
Base
1 cup dates
½ cup almonds
1 tsp coconut oil
Caramel Layer
1 cup dates
½ cup coconut oil
1 ½ tbls tahini
½ cup pure organic maple syrup
1 cup raw cashews
1/3 cup water
Top Chocolate Layer
¼ cup coconut oil
¼ cup pure organic maple syrup
¼ cup raw cacao powder
Method
Base
Blend dates, almonds & coconut oil in a food processor until it resembles fine crumbs and kind of sticks together when pressed down. Pour the mixture into a tin lined with greaseproof paper and press it down firmly to form the base. Place it in the freezer.
Caramel
Put dates, coconut oil, tahini, maple syrup, cashews and water into a blender and blend until completely combined and smooth (you may need some water to help blend it but try and keep it to a minimum). Pour caramel mixture on top of the base and return it to the freezer to set again.
Top Chocolate Layer
Add the coconut oil, maple syrup and cacao into a small saucepan on really low heat and stir until it is combined and resembles chocolate sauce (this should only take a couple of minutes). Spread out the chocolate sauce on top of the caramel filling – Make sure the caramel is set first though! Put it back into the freezer for an hour or so and then remove it from the tin, slice it up and store it in an airtight container in the fridge.
NB – make sure you remove it from the tin and cut it as soon as it comes out of the freezer as it’s so much easier!
