Dairy Free
Gluten & Grain Free
Egg Free
Serves: 25-30
Prep time: 30 minutes
Freezer time: 60 minutes
Cooking time: Nil
Ingredients
- 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
Method
- 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.
Notes
Store these in the freezer, as they soften very quickly and do not freeze hard.
