Order Ingredients
Portions
Serves 3 people
Ingredients:
Base Ingredients
- 3/4 cup pecans
- 1½ tbsp coconut flour
- ⅓ cup cacao powder
- 9 medjool dates, pitted
- Pinch of good quality salt
Caramel Layer Ingredients
- 2 cups medjool dates, pitted
- ½ cup roasted cashew butter
- ¼ cup rice malt syrup
- ¼ cup mesquite powder (or lacuma)
- ½ tsp good quality salt
- ¼ cup Nature's Charm sweetened condensed coconut milk
Choco Top Ingredients
- 100g vegan dark chocolate
- 1 tbsp Nature's Charm sweetened condensed coconut milk
Order Ingredients
Method
- Step 1: Line a 15cms square tin with baking paper (I stick mine down with a little coco oil)
- Step 2: Add all base ingredients besides the dates to a high-speed food processor and process into fine crumbs. Next, add dates and pulse until a sticky ball forms.
- Step 3: Press dough into the lined tin, creating a firm and even base layer.
- Step 4: Add all caramel layer ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least once.
- Step 5: Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the choc top.
- Step 6: Add chocolate and condensed coconut milk to a heat proof bowl and melt over a pot of simmering water. Once melted, por on top of caramel base.
- Step 7: Allow to set in freezer for at least 4 hours.
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