Ingredients
Base
- 1/3 cup Macadamias or cashews
- 1/3 cup Buckinis
- 1/3 cup Desiccated Coconut
- 2 tbsp Cacao Powder
- 4 Medjool Dates
- 1/2 tbsp Coconut Oil
Thin Caramel layer
- 1/3 cup Cashews
- 1/4 cup Coconut Yogurt
- 5 Medjool Dates
- 1/2 tbsp Tahini
- 1/2 tbsp Mesquite optional
- 1/2 cup Coconut Milk
- a pinch Salt
Chocolate Layer
- 1 1/2 cups Cashews
- 3/4 cup Coconut Yogurt
- 1 1/2 tbsp Coconut Oil
- 1/4 cup Cacao Powder
- 2 tbsp Cacao Butter melted
- 2 1/2 tbsp Coconut Nectar
- 2 tbsp Filtered Water
- 2 tsp Vanilla Bean Powder
- 1/4 tsp Himalayan Salt
Instructions
- For the base, combine all ingredients in a high power blender and blend until smooth.
- Press into the base of a greased and lined square spring form cake tin and set aside while you make the caramel layer.
- Combine all ingredients for the caramel in a high-power blender and blend until smooth. *
- Spoon on top of the base and place in freezer while you make the chocolate layer.
- Combine all ingredients for the chocolate layer in a high power blender, blend until smooth and creamy. This takes a few minutes.
- Spoon chocolate filling on top of the caramel and swirl the reserved caramel blend on top.
- Place in the freezer for 4-5 hours or overnight to set. Allow to thaw before serving and drizzle with melted chocolate (optional).