Chocolate topping


  • 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.