These are one of my favourite healthy sweet treats which are vegan, and made almost completely from raw natural ingredients. Yum!
METHOD:
BASE
Put almonds and pecans in blender to make a grainy flour. Add dates and almond butter and blend again until mixture becomes sticky. Transfer to baking tin lined with parchment. 31 x21x6cm.
Press firmly with spatula. Put in freezer for 20mins.
CARAMEL LAYER
Put all ingredients into the food processor with 120ml of water then blend until smooth and creamy then pour onto base layer. Put in freezer of 30-40 mins.
CHOCOLATE LAYER
Melt cocoa butter on very low heat with almond butter. Then blend in food processors with other ingredients until smooth. If the caramel is solid put chocolate layer on top and freeze for 2 hours.
Take it out and leave in room temperature for 15mins and then cut into slices.
INGREDIENTS:
BASE
150g almonds
125g pecans
400g medjool dates pitted
2 TBL almond butter
CARAMEL LAYER
400g medjool dates pitted
6 heaped table spoon almond butter
2 Table spoons raw honey or raw maple syrup
1 tsp coconut oil
CHOCOLATE LAYER
100g cocoa butter raw
1 TBL almond butter
150g pitted medjool dates
2 TBL raw cocoa powder
2-4 TBL raw honey (optional)