Ingredients for the base
- 1/3 cup of almond meal
- ½ cup of walnuts
- 3 tbs coconut oil
- 2 tbs raw cacao
- 1 tbs maple syrup
For the caramel filling
- 1 ½ cups of dates
- ½ cup coconut milk
- ½ cup coconut oil
- ½ tsp pink salt
For chocolate topping
- ½ cup coconut oil
- 2 tbs raw cacao
- 1 tbs maple syrup
- ½ tsp pink salt (to taste)
METHOD
LINE a 20x10cm loaf tin with baking paper.
For the base
ADD all the base ingredients in to a food processor. Mix until combined.
PRESS mixture into the prepared tin, ensure it is pressed evenly.
PLACE the tin into freezer until set.
For the caramel filling
USING the food processor, add all the caramel filling ingredients and mix until
completely smooth.
POUR this mixture over top of the base and return to the freezer.
For the chocolate topping
USING the food processor. ADD the raw cacao, coconut oil and maple syrup, mix
until completely smooth.
POUR the chocolate over the caramel filling. Shake the tin slightly to even it out.
RETURN to the freezer to set.
SLICE and ENJOY!