Ingredients
Base:
½ cup (40g) desiccated coconut
1 cup (240g) Medjool dates, pitted
½ cup (60g) almond meal
1 tbs chia seeds
Caramel:
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)
Chocolate:
1 cup (250ml) coconut oil, melted
½ cup cacao powder
½ cup maple syrup
Ingredients
Method
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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.
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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.
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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.
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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.