Ingredients

Base

• 1/2 cup oats
• 1/2 cup almonds
• 1/2 cup dates
• 1/4 cup shredded coconut
• Rice malt syrup

Tahini Caramel

• 1/2 cup Mayver’s Tahini
• 1/2 cup rice malt syrup

Raw Chocolate Topping

• 1/4 cup melted coconut oil
• 1/2 cup cacao or cocoa
• 1/4 cup rice malt syrup

Method

1. Blend the oats, almonds, dates and coconut in a food processor till crumbly and slightly sticky. Pour into a bowl and keep adding the rice malt syrup until the mixture sticks together. This will vary depending on how sticky the dates were that you used. Press down into a pan or muffin tins if you want to make small ones. Put into the freezer to set while you make the tahini caramel.
2. To make the caramel stir together Mayver’s Tahini and Rice Malt Syrup until well mixed and pour over your base. Put it back into the freezer to firm while you make the chocolate topping.
3. Stir together until well mixed, keep adding rice malt syrup until you get the taste you want, you may need to add a little bit of water as it gets thicker, you need to be able to pour over your caramel. Pour over the caramel and freeze until set.

This amazing healthy raw chocolate tahini recipe is from our lovely friend Lyndal Thorsby.