Raw, vegan, gluten and refined sugar free. All natural gooey-ness. SO GOOD.

Biscuit base layer:

• 250g cashews

• 1/2 cup coconut flour

• 3 medjool dates (soaked in boiling water for 5-10 mins)

• 2 tbsp of honey, maple syrup or agave nectar 

Caramel layer:

• 5 medjool dates (soaked in boiling water for 5-10 mins)

• 250g almond butter

• 1/4 cup honey, maple syrup or agave nectar

• 1 tsp vanilla extract

• 2 tbsp virgin coconut oil

Chocolate layer:

• 1/3 cup of cacoa powder

• 1/2 cup of melted coconut oil

• 1 tbsp maple syrup
  
  

Method:

To make the base

1. Blitz cashews and coconut flour in a food processor until combined and a crumbled texture

2. Add the dates and the sweetener of your choice and blitz until combined and sticky

3. Press the mixture into a square cake tin lined with baking paper and put in the freezer while you make the next layer

To make the caramel

1. Add all of the ingredients together in the food processor and blitz until it reaches a smooth consistency

2. Spread this mixture over the top of the biscuit layer and place back in the freezer  

To make the chocolate

1. In a bowl, whisk together the cacao, coconut oil and maple syrup until it is all combine

2. Pour the chocolate over the rest of the slice and spread around with the back of a spoon until it is evenly spread 

Place the tin back in the freezer for 20 minutes. Let it sit in room temperature for about 5-10 minutes before slicing. This can be kept in either the fridge or the freezer (you’ll have to wait longer to eat it if you keep it in the freezer though).

ENJOY!! x