Dairy Free

Gluten & Grain Free

Egg Free

Serves: 25-30

Prep time: 30 minutes

Freezer time: 60 minutes

Cooking time: Nil


  • BASE
  • 10 medjool dates
  • 1 cup shredded coconut
  • 1 cup raw almonds
  • 2 tbsp maca powder
  • 2 tbsp cacao powder
  • ¼ cup coconut oil
  • pinch pink salt
  • CARAMEL                                    CHOCOLATE TOP
  • 1 cup raw cashew nuts               • ½ cup coconut oil
  • 2 cups almond meal.                  • ¼ cup rice malt syrup
  • 10 large medjool dates               • ½ cup cacao powder
  • ½ cup rice malt syrup
  • 1-1½ tsp pink rock salt
  • 1 tsp vanilla extract
  • 1 can (400mls) coconut milk


  • Line a 20cm x 20cm pan with baking paper.
  • Place all base ingredients into blender, and process until sticking together.
  • Press into the base of the prepared pan and place into freezer.
  • Mix all caramel ingredients together in blender for 3-4 minutes until smooth.
  • Pour over base layer and return to freezer.
  • Melt coconut oil and rice malt syrup in microwave in jug.
  • Stir in other ingredients and mix well.
  • Pour over caramel layer and return to freezer for one hour.
  • Cut into squares and Enjoy!
  • Store in freezer.


Store these in the freezer, as they soften very quickly and do not freeze hard.


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