Okay so this one is a naughty one, but if you really want something to look forward to after dinner that is nutrient dense, but is also so delicious, this is a great option. I can't take credit for the recipe, it is just one of the many I have collected over time.
INGREDIENTS
Base layer
1/2 cup macadamias
6 medjool dates, pitted
1/4 cup desiccated coconut
Caramel layer
1/2 cup macadamias
7 medjool dates, pitted
1/3 cup pure maple syrup or rice malt syrup
1 teaspoon vanilla extract
Pinch of sea salt
Chocolate layer
1/3 cup coconut oil
2 tablespoons pure maple syrup or rice malt syrup
1/3 cup raw cacao powder
Alternatively melt 70% dark chocolate in a pan and pour over the top.
METHOD
For the base layer, combine the ingredients in a high-speed blender or food processor until they form fine crumbs that stick together when pressed. Spoon the mixture into a silicone 24-mini muffin pan and press down with a teaspoon. Freeze the base. Alternatively you can put in a slice tin, it just much easier to use the silicone mini muffin tin.
To create the caramel layer, blend the ingredients in a high-speed blender until smooth. Spread the mixture over the bases and freeze for at least 1 hour to set.
For the chocolate layer, melt coconut oil in a saucepan over low heat. Remove from heat, add the sweetener, and whisk until well combined. Stir in cacao powder until smooth. Pour the chocolate over the caramel layer and freeze until completely set, around 3-4 hours. Once frozen, they are easier to remove.
If using dark chocolate, melt it, with some coconut oil in a bowl over a pan of boiling water. Then pour over the caramel layer.
Store the treats in an airtight container in the freezer and take them out a few minutes before serving or eating.
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