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)