Ingredients

Crust

• 1 1/4 cup pitted medjool dates
• ½ cup almonds
• ½ cup peanuts

Peanut Butter Caramel

• 1 ½ cup pitted medjool dates
• ½ cup Mayver’s Smooth Peanut Butter
• 1 Tbsp rice malt syrup (or maple)
• 1.5 Tbsp coconut oil, melted
• extra peanuts and pinch of salt (optional)

Chocolate

• 1/4 cup coconut oil, melted
• 1/4 cup cacao/cocoa/carob powder
• 1 Tbsp Mayver’s Smooth Peanut Butter

Method

1. For the crust, combine ingredients in a food processor and blend until sticky. Add 1 tbsp water if dates are too dry. Press into a lined slice tin and set aside.
2. For peanut butter caramel, combine all ingredients except peanuts in a food processor and blend until smooth. Adjust salt to taste. Spread evenly on top of the crust, and if using peanuts, sprinkle on top of caramel and press into the caramel.
3. For the chocolate, combine all ingredients in a bowl and stir until smooth. Pour on top of caramel.
   Place the tin in the freezer for at least 1 hour to set, then store in the fridge (it is easier to cut when cold).

This amazing raw recipe is from @chloessun