Dairy Free, Gluten Free and Refined Sugar Free!
Ingredients: Medjool Dates, Macadamias, Coconut, Coconut oil, maple syrup, Peanut butter, Vanilla essence, Cacao powder
CONTAINS PEANUTS
Base
10 Medjool Dates (pitted)
½ cup macadamias (or cashews)
½ cup desiccated coconut
To Make Base Add the base ingredients to a food processor and blend until it resembles fine crumbs & sticks together when pressed. Spoon mixture into a lined slice tin. Use a 20x20cm (8x8 inch) tin and press down with the back of a spoon. Place in the freezer while you make the caramel layer.
Caramel Layer
12 Medjool dates (pitted)
1 cup raw macadamias (or cashews)
1/2 cup coconut oil, melted
1/2 cup maple syrup
2 tbs peanut butter (can use any nut butter or tahini)
2 tsp vanilla extract
Optional – water
To make the caramel layer. Add the caramel layer ingredients to a food processor & process until completely combined. You may need to add water to help blend the ingredients. Start with 1 tbs & add more if needed. Spoon the mixture on top of the base. Smooth with the back of a spoon and return it to the freezer to set while you make the chocolate layer.
Top chocolate layer
1/3 cup coconut oil
2 tbs maple syrup (or honey)
1/3 cup cacao powder
To make the chocolate layer. Melt the coconut oil in saucepan on low heat. Once melted, remove from heat & add the maple syrup, whisking briskly until well combined. Add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the caramel filling & make sure it is evenly spread. Set in the freezer. Place back into the freezer for a few hours until it has set completely. Remove from the tin, slice, & store in an air-tight container in the freezer.
Storage – Keep in the freezer in an air-tight container and remove them a few minutes before serving.
