- Prep Time
- Chill Time
For the base:
- 1 1/2 cup ground almonds
- 2 tbsp desiccated coconut
- 6 medjool dates
- 3 tbsp coconut oil melted
For the caramel:
- 20 medjool dates
- 3 tbsp almond butter
- 1/2 tsp vanilla powder
- Pinch sea salt
For the choc top:
- 140g Ombar 72% Cacao chocolate
- 3 tbsp coconut oil
Add all the base ingredients in your food processor and blitz until everything comes together.
Line a tray with baking paper then press the base mix firmly down and into the sides. Pop in the fridge while you make the caramel.
Wash the food processor then add the caramel ingredients and blitz until you get a super smooth paste.
Remove the base from the fridge and spread the caramel over the top. Return to the fridge.
Break up the Ombar 72% Cacao chocolate bar and place in a glass bowl with the coconut oil, then very gently melt over a saucepan of simmering water.
Pour the chocolate over the caramel and then return to the fridge for at least 4 hrs to firm up.
Slice as desired. Can be stored in the freezer.