I will warn you now, this is addictive. I’ve got into the habit of making it every week, dangerous stuff! Good thing is it’s quick and easy. It’s one of those gloriously low maintenance recipes that require no more effort than a little gentle melting and turning the knob on the food processor, love it.
1 Cup ground almonds
1 Cup desiccated coconut
½ Cup mixed seeds
1 tsp vanilla extract, I urge you to use the real thing, not a flavoured essence
½ tsp ground cinnamon
6 squidgy dates, I use Medjool, but you could use dried dates and soak them in hot water to soften
1 – 2 Tbs water
1 Cup melted coconut oil
½ Cup nut butter
1 tsp vanilla extract
Good grind of salt, I use pink Himalayan
1 Tbs maple syrup, the real thing please
100g dark, dark chocolate, I use Green & Blacks 85% cocoa
½ Cup melted coconut oil
Put all the ingredients (start with just 1 Tbs of water) for the base into a food processor fitted with an ‘S’ blade and pulse to combine. You want it to start turning ‘rubble-like’ and clumping together, if it’s looking too dry add the 2nd Tbs of water and pulse again. Once it’s come together turn it out into a slice tray lined with baking paper and pop in the freezer to firm up.
For the Salted Caramel layer, add all the ingredients into the food processor (don’t worry about cleaning it) and whizz till smooth and combined. Take the base out of the freezer, pour over the caramel and return to the freezer.
For the Chocolate topping, wait until the caramel layer is set then very gently melt the chocolate and the coconut oil together and stir until glossy and smooth. Pour over the caramel layer and return to the freezer for half an hour to set firm. Then cover and move to the fridge.
This is very heat sensitive so you need to keep it in the fridge.