1/2 cup cashews soaked
1/2 cup almond meal
1/4 cup coconut flour
1/4 cup full fat coconut milk
2 tbsp coconut oil melted
1/2 tsp pure vanilla essence
1 and 1/2 cup soaked dates
1/4 cup coconut cream
1/3 cup coconut oil
2 tsp maca powder (optional)
2 tbsp crushed peanuts
1/2 cup coconut oil
1/4 cup cacao powder
1 tbsp maple syrup
1 pinch of salt
Line a loaf tin with baking paper.
Place cashews, coconut milk, coconut oil and vanilla into a food processor and blend until smooth and creamy.
Add all other base ingredients to the mixture and blend until it is mixed through.
Pour mixture into the lined tin and press down evenly if needed.
Place the tin in the freezer to set.
Place all caramel ingredients into the food processor and mix until smooth (this can take a while). Add a splash of water if mixture needs a helping hand.
Pour caramel over the base and sprinkle over crushed peanuts.
Place the tin back in the freezer for about 10-20 minutes to set.
Remove from the freezer and using a hot knife, cut into desired sized pieces. Return to the freezer to continue setting.
In a small bowl, whisk all chocolate ingredients together.
Remove slice from freezer and place on a wire rack with a container underneath to catch the excess chocolate.
Spoon chocolate over the separate slices, covering all showing sides and return to the freezer to set for 2 minutes. Pour excess chocolate back into the chocolate bowl.
Remove slice from freezer and flip over to the other side. Spoon the remaining mixture over the top and return back to the freezer to set.
Store in freezer.
Photography and recipe by Nadia Eves