½ cup (40g) desiccated coconut
1 cup (240g) Medjool dates, pitted
½ cup (60g) almond meal
1 tbs chia seeds
1 cup (280g) organic crunchy peanut butter (no added sugar or vegetable oil)
1 1/3 cups (320g) soft Medjool dates, pitted
3 tbs maple syrup
1 cup (75g) shredded coconut (optional)
2 tbs cacao power
2 tbs carob powder
Himalayan rock salt
1 tbs vanilla powder or 1 vanilla pod
2 tbs coconut oil, melted
2-4 tbs almond milk (4tbs if not using maple syrup)
1 cup (250ml) coconut oil, melted
½ cup cacao powder
½ cup maple syrup
For the base:
Line a 20x20 square cake tin with baking paper.
Place all ingredients in a food process until it reaches a fine but still crumbly consistency. Firmly press mixture into the cake tin and place in the freezer.
For the caramel:
Place all caramel ingredients in a food processor and process until smooth and creamy. Pour mixture evenly on top of the base and put back in the freezer.
For the chocolate:
Whisk all chocolate ingredients in a small bowl until well combined.
Pour chocolate on top of the caramel layer and put back in the freezer for at least an hour before cutting into slices and serving.
Serving and storing leftovers
Serve immediately or store in an airtight container in the freezer for up to 4 months.
Tip: If your dates are not soft, soak them in hot water for 5-10 mins before using. Swap almond milk with coconut milk or milk of choice.