INGREDIENTS

Base

• 1 cup almond meal
• 1/2 cup coconut flour
• 2 tbsp coconut sugar
• 1/2 cup melted coconut oil
• A little crack of salt 
• 1/2 cup almond milk 

Caramel

• 3/4 cup soaked dates (soaked in boiling water for 5 mins)
• 1/4 cup tahini
• 2 tbsp almond milk
• 1 tbsp maple syrup

Choc

• 1/2 cup melted coconut oil
• 3 tbsp cacao powder

Note: you could also use normal chocolate and melt it on the stove or microwave for the top layer!

INSTRUCTIONS

1. Preheat oven to 180 degrees celsius.
2. Combine ingredients for the base into a bowl to for a dough mixture.
3. Spread the dough mixture out evenly into a lined baking tray – pressing it down to flatten fill the tray. The tray I use is about 25cm x 20cm. Bake in preheated oven for 20 mins or until golden and crispy.
4. Whilst base is cooking, combine ingredients for the caramel layer in a blender and blend until smooth.
5. Once base is cooked and cooled, drizzle caramel layer over the top and spread out evenly to cover. Place in the freezer for 15-20 mins.
6. Prepare chocolate by combining coconut oil and cacao powder in a small bowl.
7. Remove slice from the freezer and top with chocolate.
8. Place slice back in the freezer until chocolate sets.
9. Once set, remove and slice into rectangular pieces – enjoy!!
10. Best kept in an air tight container in the fridge.