Base
- ½ cup Medjool dates
- 1 ½ cups almonds
- 1 teaspoon of vanilla essence
Caramel
- ½ cup tahini
- ½ cup coconut nectar or agave syrup
- ¼ cup coconut oil
- 1 teaspoon of vanilla essence
- a pinch Himalayan salt
Chocolate topping
- 3 tablespoons of raw cacao powder
- 1 teaspoon of carob powder
- 3 tablespoons of coconut sugar or agave syrup
- ½ cup coconut oil
Method:
- Grind dates and almonds in food processor until crumb like. Add vanilla until sticky and then press into rectangular dish. line with baking paper of grease with coconut oil.
- Blend caramel ingredients together and pour over biscuit base.
- Place in the freezer to set for 20-30 mins.
- For chocolate topping melt coconut oil for chocolate and then add all other ingredients and stir well. Pour topping over slice – you will need to work quickly as the base has been frozen the chocolate will set quickly.
- Place back in the freezer for 5-10 mins.
- Cut into small squares to serve.
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