Vegan, Gluten Free
- 1 cup dates
- ½ cup almonds
- 1 tsp coconut oil
- 1 cup dates
- ½ cup coconut oil
- 1 ½ tbls unhulled tahini
- ½ cup pure organic maple syrup
- 1 cup raw cashews (soaked in water for a least 1 hour and then rinsed)
- 1/3 cup water
TOP CHOCOLATE LAYER
- ¼ cup coconut oil
- ¼ cup pure organic maple syrup
- ¼ cup raw cacao powder
Pulse dates, almonds & coconut oil in a food processor until it resembles fine crumbs and sticks together when pressed. Pour mixture into a slice tin lined with non-toxic greaseproof paper and press it down to form the base. Place it in the freezer.
Blend dates, coconut oil, tahini, maple syrup, cashews and water in a blender or food processor and pulse until completely combined and smooth. Pour caramel mixture on top of the base and return it to the freezer to set.
TOP CHOCOLATE LAYER:
Blend coconut oil, maple syrup and cacao in a blender or food processor. Spread the chocolate sauce on top of the caramel filling. *Make sure the caramel is set before you do this step!* Place it back into the freezer for an hour and then remove it from the tin, slice it up and store it in an airtight container in the fridge. Make sure you remove it from the tin and cut it as soon as it comes out of the freezer… (it’s much easier this way)
If you choose to re-create any of my recipes be sure to tag me on instagram #veganwithbambi so I can see!