For the base
1/2 cup walnuts
1/3 cup almond meal
3 tbs. coconut oil
2 tbs. raw cacao
1 tbs. 100% maple syrup
For the caramel filling
1 1/2 cups dates
1/2 cup coconut milk
1/2 cup coconut oil
1/2 tsp. Himalayan pink salt
For the choc topping
1/2 cup coconut oil
2 tbs. raw cacao
1 tbs. 100% maple syrup
Line a loaf tin with baking paper.
For the base
1. Place all the base ingredients in to a food processor. Whiz until well combined, it will be a little sticky and crumbly.
2. Press this mix in to the prepared tin, ensure it is pressed evenly.
3. Place the tin in to the freezer.
For the caramel filling
4. Using the food processor place all the caramel filling ingredients and whiz until completely smooth (it will take around 5 minutes).
5. Pour this delicious mixture over the top of the base and return to the freezer.
For the choc topping
6. Using the food processor add the raw cacao, coconut oil and maple syrup, whiz until completely smooth.
7. Pour the choc topping over the caramel filling, shake the tin slightly to even it out.
8. Return to the freezer for about 1 hour or until completely set.
9. Once set, cut into slices and eat it all up! Or share with family and friends