Ingredients

For the base

• 1/3 cup almonds
• 1/3 cup walnuts
• 1/3 cup cashews
• 1 Tbsp Mayver’s Original Super Spread
• 1 tsp vanilla
• 1 tsp coconut oil, melted
• 2 Tbsp almond milk

For the caramel

• 2 cup medjool dates
• 1 Tbsp Mayver’s Original Super Spread
• 1 Tbsp Mayver’s Tahini
• 1 tsp rice malt syrup
• 1 tsp vanilla
• pinch salt
• 1 Tbsp almond milk

For the chocolate

• 50g cacao butter
• 2 Tbsp cacao powder
• 2.5 Tbsp coconut oil, melted
• 1 tsp vanilla

Method

1. Combine all base ingredients in a food processor, and blend to combine.
2. On a lined baking tray, firmly push mixture down and freeze for 10mins.
3. Next onto the caramel – in a food processor, add all ingredients and blend until a thick, creamy consistency is achieved. Spread caramel over the base layer, ensuring all is covered. Place back into the freezer until chocolate is made.
4. In a small bowl, mix in all chocolate ingredients, until all is combined and all lumps are gone.
5. Pour chocolate over caramel layer and freeze for a further 30 minutes, then remove, slice and enjoy!