1/2cupraw natural Brazil nuts(could substitute the above for 1 and 1/2 cups of any raw, natural nuts)
1/2cupalmond meal
2tbsporganic virgin coconut oil
6medjool dates
Middle caramel layer:
10pittedmedjool dates
3tbsptahini
1/2cupraw natural cashews
2tsporganic virgin coconut oil
pinch of Himalayan Crystal Sea Salt
Top chocolate layer:
1/3cupraw organic cacao powder
1/3cuporganic virgin coconut oil
2tbsporganic agave/maple syrup
Servings:
Instructions
Blend all base layer ingredients together in a high powered blender or food processor until finely crumbled (but not ground to a meal texture or nut butter!)
Compress this mixture down firmly into a baking tray (we used a square brownie tin) to form the base of the slice. Pop in the fridge while you prepare the next layer.
Blend all of the middle caramel layer ingredients together in a high powdered blender or food processor until a smooth paste has formed. Remove the previous layer from the fridge and spread the caramel on top. Return to fridge while you make the top chocolate later.
In a small saucepan, over a low heat, melt the chocolate layer ingredients together, stirring continuously. Once it's all combined remove the tray from the fridge and pour the chocolate over the caramel to cover it. Return to the fridge or freezer to set.