Base
1 ¼ cup raw almonds with skin

16 medjool dates

¼ cup sifted raw cacao powder

½ cup unsweetened desiccated coconut

Pinch pink Himalayan salt

 

Middle Caramel Layer

1 cup soaked raw cashews (you can substitute macadamias)

2 cups unsweetened shredded coconut

1 tsp real vanilla bean powder

4 tbsp. raw local organic honey OR 4 tbsp. yacon syrup (or sweetener of choice)

½ cup coconut oil gently melted

1 pinch of pink Himalayan salt

 

Chocolate Ganache Top

1 cup sifted Raw cacao powder

½ cup – 1 cup Melted coconut oil (add in slowly to desired consistency)

Liquid sweetener of choice to desired taste (I used 4 tbsp. yacon for a smooth creamy texture)

1 pinch of pink Himalayan salt

 

Base:
Place the raw almonds into a high quality food processor and process until a fine crumb. Add in the rest of the ingredients and blend until it forms a kind of dough/fudge texture.
Place into a 20cm x 20cm square dish lined with heavy duty baking paper. Feel free to pop into the fridge or freezer to set well as you work on the next layer

 

Middle Caramel layer:

Please keep in mind that the colour of the sweetener you use will influence the overall color of the slice. The darker the sweetener, the richer the colour and flavor of the caramel.
Add all the ingredients into the food processor and blend for a few minutes. Remember to stop every few minutes to scrape down the sides. Check the consistency of the caramel. It should start to resemble fudge and have a pleasant warm fudgy fragrance. Continue processing until the fudge becomes a nice glossy look. This takes about 10 minutes. It should be easily spreadable – not too runny and not too hard

Place in the fridge/freezer while you work on the last layer

 

Chocolate topping

In a ceramic or glass bowl, add the sifted cacao powder. Next gently add in some sweetener and slowly work it in taking care not to create a chocolate dust in the air as it is unpleasant to breathe in. Add in the oil to your desired consistency. I like my chocolate topping to be more of a ganache style so I will add in more coconut oil. Some people like it hard and crunchy. Check the sweetness and adjust if necessary.

Spread the chocolate over the top of the caramel layer and allow to set in the fridge for around 30 minutes.

Enjoy!