Ingredients

For the base:

• 1 cup almond meal
• 3/4 cup desiccated coconut
• 10 pitted dates
• 2 teaspoons rice malt syrup
• Vanilla

For the choc caramel:

• 3/4 cup of Mayver’s Black Tahini
• 3/4 cup of rice malt syrup
• A pinch of salt
• A handful of pitted dates (6 – 10)
• 1/4 cup of coconut oil, melted
• 1/3 cup of cacao powder

For the topping:

• ¼ cup of coconut oil, melted
• ¼ cup of rice malt syrup
• ¼ cup of raw cacao powder

Method

1. Line a small loaf tin with baking paper and pop to the side (remember, the smaller the tin, the thicker the tahini caramel layer!)
2. Add the almond meal, coconut and dates into a food processor or blender and blitz until ingredients are crumbly and just coming together.
3. Pour into a small bowl and mix through the vanilla and rice malt until the crumble mix is sticking together.
4. Press this mixture into your tin and then pop into the freezer.
5. For the caramel centre, add the Mayver’s Black Tahini, rice malt, melted coconut oil, dates and salt into a blender. Blend on high until smooth and creamy.
6. Next, blend through the cacao powder until no lumps remain.
7. Pour this over the base and return to the freezer until set.
8. Once set, mix together the coconut oil, cacao and rice malt OR melt your favourite dark chocolate and pour over the set choc caramel.
9. Pop back into the freezer to set.
10. Enjoy!

Thanks to @healthfoodproject for another great recipe!