Ingredients

Almond ‘Biscuit’ Layer

2 cups/170g Ground Almonds
1/2 cup/70g Macadamia Nuts
1/2 cup/40g Pecans, plus additional for topping.
3 tbs Agave Nectar
3 tbs Coconut Oil
1 tbs Peanut Butter
Pinch Himalayan Salt

Salted Date Caramel Layer

2 cups/340g Pitted Madjool Dates
2 tbs Coconut Oil
1 cup/240ml Almond Milk
1/2 cup/120ml Filtered Water
1 tsp Vanilla Bean Paste
1/4 tsp Himalayan Salt

‘Chocolate’ Coating

8 tbs Coconut Oil, melted
10 tbs Organic Cacao Powder
3 tbs Agave Nectar

Method

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