Ingredients

Base

• 1 cup of caramelised buckinis (or plain buckwheat groats)
• 1/2 cup of dried coconut
• 2 Tbsp of rice malt syrup
• 1-2 Tbsp of  water

Caramel layer

• 1/2 cup of cashews (soaked minimum of 4 hours, overnight is best)
• 7-8 fresh medjool dates
• 2 Tbsp of Mayver’s Tahini
• 2 Tbsp of coconut oil
• 2 Tbsp of boiling water
• A pinch of good quality salt

Top chocolate layer

• 1/4 cup of desiccated coconut
• 3 Tbsp of raw cacao powder
• 2 fresh medjool dates
• 3 Tbsp of coconut oil
• 1-2 Tbsp of water
• 3 Tbsp of chocolate buckinis (optional)

Method

1. Line a container/ tin with baking paper. I used a 14cm by 21cm container so anything close to this size will work well.
2. Place the medjool dates in a bowl just cover with boiling water. Let them soak while you make the base.
3. Place buckinis and coconut in food processor and blend on high for about 30 seconds, enough to break the buckinis apart but leave some crunch.
4. Add rice malt syrup, blend to combine, then add water one tablespoon at a time. You want the mixture to hold when you pinch it together.
5. Spread base mixture down in container and place in the freezer while you make the caramel layer.
6. Strain the dates (keep the water to use in a smoothie or another recipe)
7. In the food processor add the dates, cashews, tahini, coconut oil, 2 tbsp of the water the dates were soaking in and a pinch of salt.
8. Blend till completely smooth. The mixture should be quite thick, if need be add another Tbsp of coconut oil.
9. Use a spatula to spread the caramel over the base layer and place back in the freezer.
10. Add all the ingredients for the top chocolate layer to the food processor and blend untill smooth.
11. Use your spatula to spread the chocolate over the caramel layer and top with chocolate buckins (optional)
12. Set in the freezer for a minimum of 2 hours.
13. Keep in the fridge for up to 2 weeks.

This raw vegan recipe is from the lovely @sauchakitchen