Base Ingredients

 

1 cup almond

1 cup desiccated coconut

1/3 cup maple syrup

1 tbsp.  cacao powder

 

  

Caramel Layer Ingredients

 

12 Medjool dates, pitted

1/2 cup coconut cream

1/4 cup almond butter

1/2 cup maple syrup

1 tsp. vanilla essense

 

 

Crunch Layer Ingredients

 

1 cup puffed brown rice

 

 

Chocolate Topping Ingredients

 

¼ cup coconut cream 

½ cup rice malt syrup 

1/4 cup cacao powder 

¼ cup coconut oil 

1 tsp. vanilla extract 

 

*Or for the chocolate layer - a great cheats alternative is a block of Loving Earth Chocolate. For this recipe, I used 2 x 80g blocks for a thick chocolatey topping.

 

Directions

 

1. Line a silicone loaf baking tin with baking paper. This will ensure your treat will be easily lifted out of the tray without compromising your layers.

2. To start off your treat, grab all of your base ingredients and place into a food processor and blend.

3. Place the combined base ingredients in the loaf tin and firmly press down the mixture. Place the tin in the freezer while you work on your next layer.

4. Use the same method again for the next layer - place all the caramel ingredients into the food processor and blend.

5. Place the caramel mixture in the tray and firmly press down the layer. Now while your caramel is still gooey, add your crunch layer to the mixture and place into the freezer to set for 1 hour.

6. Finally the chocolate layer! In a mixing bowl mix all ingredients together until you have a smooth consistency. Pour over the slice and freeze overnight or for at least 4 hours.

 

Tip – When cutting your slice use a warm sharp knife to ensure your slice cuts clean.