Base
½ cup pumpkin seeds
½ cup cashews
2 tbsp coconut flour
1 tsp vanilla extract
pinch salt
2 tbsp coconut oil, melted
2 tbsp rice malt syrup
Caramel Layer
2 cups soft dates
¼ tsp salt
3 tbsp milk
2 tbsp coconut oil
1 tbsp cashew butter
Chocolate Layer
¼ cup coconut oil
1 tbsp cacao powder
2 squares 85% chocolate (20g), chopped
1 tbsp cashew butter
1 tsp vanilla extract
1 tbsp rice malt syrup
Base
1. Add the pumpkin seeds to a food processor and process for a few minutes.
2. Add the rest of the base ingredients and blend until everything is well combined.
3. Line an 8″x8″ cake tin with baking paper, push the base mixture into the tin.
4. Place in the freezer for about 30 minutes or until it hardens slightly.
Caramel Layer
5. Place the dates in the food processor, blend for a few minutes then add the melted coconut oil.
6. Add the rest of the caramel ingredients and continue blending until you end up with a smooth paste.
7. Take out the base from the freezer, spoon the caramel mixture on top and smooth using the back of a wet spoon.
8. Place back in the freezer for a few hours or overnight.
Chocolate Layer
9. Place the chopped chocolate in a bowl then microwave for a few seconds until melted. Mix in the melted coconut and the cacao powder.
10. Add in the rest of the ingredients and mix well.
11. Pour over the caramel layer and leave to set.
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