For the base:

100g coconut flakes
100g almonds (soaked and dehydrated)
100g walnuts (soaked and dehydrated)
50g shelled hemp seeds
50g coconut sugar
15g algarroba
20g coconut oil

For the caramel layer:

80g cashews (or use hemp seeds if you want something more nutritious with an earthy taste)
50ml filtered water
30g coconut sugar (or use half this amount and top up with 8 drops of stevia)
60g dates or raisins
15g cacao butter (melted)
1 tsp lecithin to break down fats & give creamy texture
1 tsp he shou wu (optional)

For the chocolate layer:

50g cacao butter (melted)
20g cacao powder (melted)
5g coconut oil
20g coconut nectar
5 drops vanilla extract



Blend all ingredients for the base in your food processor adding the coconut oil last. Press mixture into a tray.

For the caramel layer, grind nuts or seeds of choice into a fine powder.  Add remaining ingredients and blitz until creamy and smooth. Pour over the base.

Place all the chocolate layer ingredients in a bowl and whisk until blended together. Pour on top of the caramel layer

place in fridge for a few hours then slice into 12-16 s