1/2 cup, shredded coconut
1 cup, medjool dates (pitted)
1/2 cup, raw almonds
1/4 cup, cacao nibs
1/8 tsp, salt
4 Tbsp, coconut oil (gently melted, by sitting the glass jar in a container of warm water)
1/2 cup, medjool dates (pitted)
1 1/2 cups, cashew nuts (soaked in water overnight)
1 Tbsp, tahini
1/2 cup, honey
1/2 cup, coconut oil, melted
1/4 cup, Cacao butter (or Coconut oil), melted
1/4 cup, honey, melted
1/4 cup, raw cacao powder
Line the bottom and sides of a square baking tin (20cm x 20cm) with baking paper.
1. Place almonds, coconut, cacao nibs, medjool dates, and salt in a food processor and blitz until a fine crumbly texture. Drizzle in melted coconut oil and pulse until well combined and the mixture forms a dough.
2. Press mixture into the prepared baking tin, pressing down firmly with the back of a spoon.
3. To make the caramel: place dates in the food processor along with the softened cashew nuts, honey, tahini, and coconut oil. Process until smooth – this will take a few minutes.
4. Spread caramel all over the base in the baking tin. Set aside in the fridge or freezer for a few hours until the filling is firm.
5. Melt cacao butter and honey in the top of a double boiler or in a glass bowl set above a small pot of simmering water. Add cacao powder once honey and cacao butter is melted. Pour melted chocolate all over the filling and spread it over evenly. Return to the fridge for about 20 minutes, or until set.
6. Cut into about 25 pieces. The slice will keep for up to 4 days in the fridge, and actually tastes better a day or two after it has been once the flavours have mingled and the caramel has had a chance to become firm.
Share and Enjoy. Sat Nam x