Prep Time
30 minutes
Cook Time
5 minutes & 3 hours in fridge
Serves
16
Ingredients
The Base layer
- 100 grams cashew nuts
- 100 grams rolled oats
- 4 pitted medjool dates, pitted
- 50 grama coconut oil, melted
The (date!) Caramel layer
- 350 grams pitted medjool dates, pitted
- 125ml almond (or any variation) milk
- 1 tablespoon maple syrup
- 150 grams coconut oil
- 1 tsp vanilla extract
The Chocolate layer
- 1/2 tablespoon of coconut oil, melted
- 200 grams dark chocolate, melted
Steps
1
Grease a 20cm square cake tin and line with baking parchment. Blitz the cashew nuts and oats in a food processer until they resemble crumbs. Add the dates and melted coconut oil, and blitz again. Transfer to the tin and use a spoon to press the mixture into an even layer that covers the base, compressing it down as you go. Chill in the fridge while you prepare the filling.
2
To make the filling, bring the dates, almond milk, maple syrup and coconut oil to a gentle simmer in a saucepan, with a generous pinch of sea salt. Boil for 2-3 mins until the dates are really soft. Cool the caramel a little, then tip into the blender, add the vanilla extract and blitz until it’s a smooth purée. The caramel will be very hot so be careful not to blend it until it’s cooled slightly. Pour over the base and spread evenly. Again, chill in the fridge while you prepare the topping.
3
Gently heat and melt both the coconut oil and chocolate either on a low heat in a saucepan or via a Bain-Marie. Cool briefly before pouring the chocolate mixture over the caramel layer and return to the fridge for at least 3 hrs or until completely set.
4
Once set, cut into squares and enjoy! They will keep well in the fridge for up to 1 week.