Ingredients:
BASE LAYER

½ cup coconut flour

1/4 cup organic maple syrup

1 cup slivered almonds

1 teaspoon coconut oil

Place all ingredients in a food processor and pulse until combined. Press into a lined rectangular tin and place in freezer to set.

 

CARAMEL LAYER

1 cup pre-soaked pitted Medjool dates (soaked in warm water for 10-15 minutes then drained)

2 Tablespoons almond butter

2 Tablespoons coconut oil

½ tsp sea salt

1 Tablespoon vanilla extract

1 cup unsalted dry roasted peanuts

Place all ingredients (except peanuts) in a food processor and blend until smooth (adding 1 tablespoon of water to help blend if needed). Smooth evenly across the base layer and then top with the peanuts.

 

CHOCOLATE LAYER

1/2 cup melted coconut oil

1/3 cup raw cacao powder

¼ cup organic maple syrup

1/2 Tablespoon hulled tahini

1/2 teaspoon vanilla extract

In a medium sized bowl mix all ingredients together with a whisk. Pour the chocolate layer on top of the other 2 layers and place back into the freezer to harden for ½ an hour. Take out and cut into bars or squares while still semi soft. Place back into the freezer overnight to harden completely. Store in the fridge or freezer.

 

 

Recipe by Kavisha Jega  

Holding a Masters degree in Wellness, Kavisha works to promote optimal health and well-being by teaching people how to move away from processed foods and towards a more nourishing whole foods diet. Her educational seminars and cooking workshops draw on her knowledge of whole food cooking and passion for wellness to show everyday people that healthy eating can be easy and attainable. A lover of all things food and travel, Kavisha also has a wellness travel practice, which focuses on connecting health savvy travellers with good food by showcasing local, organic and whole food experiences all over the world.

 

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