8-10 servings
Ingredients
For the base
- 150g (1 1/2 cup) ground almonds
- 2 tbsp desiccated coconut or sesame seeds
- 6 Medjool dates
- 3 tbsp coconut oil melted
- Pinch sea salt
For the caramel
- 18 Medjool dates
- 3 tbsp almond butter
- 1/2 tsp vanilla powder
- 3 tbsp almond milk
- Pinch sea salt
Chocolate layer
- 2 70g bars Ombar 72% chocolate
- 3 tbsp coconut oil
- pinch sea salt
Method
- Firstly add all the base ingredients in your food processor and blitz until everything comes together.
- Line a tray with baking paper then press the base mix firmly down and into the sides. Pop in the fridge while you make the caramel.
- Wash the food processor then add the caramel ingredients and blitz until you get a super smooth paste.
- Remove the base from the fridge and spread the caramel over the top. Return to the fridge.
- Break up the chocolate and place in a glass bowl with the coconut oil then very gently melt over a saucepan of simmering water.
- Pour the chocolate over the caramel and then return to the fridge for at least 4 hrs to firm up.
- Slice as desired.
Top Tip: Can be kept frozen in the freezer.
Recipe and Images Courtesy of Rebel Recipes
