This recipe is sourced from Back 2 Earth, a health retreat and organic farm stay offering a float tank experience, massage therapy, psychotherapy and RAW vegan cuisine.
Ingredients
Base
1 cup Medjool dates
3 tbsp coconut oil
½ cup cacao nibs (optional)
2 tbsp maca powder
1 cup coconut chip
Salted Super Caramel
1 ½ cup raw cashew nuts
2 cup almond meal (use dehydrated pulp left over from nut mylk, and ground)
14 chopped dates
150 ml maple syrup (drizzle in when mixing)
½ -1 tsp Himalayan salt
½ cup water (drizzle in at end to make caramel consistency)
Chocolate topping
200g melted cacao butter
100g – 150g maple syrup
80g-100g raw cacao powder
Method
BASE
Whiz up until chunky and sticking together in a food processor
Press into the bottom of your push out tray and pop into the freezer until you are ready for your next layer
SUPER SALTED CARAMEL
Mix in a good blender for about 5 minutes.
Stop and scrape down the sides.
Add some additional salt or maple syrup to taste.
Spread around 2cm thick on top of the base. (Or eat it on its own! So good!)
You can use this caramel mixture for many recipes (caramel filled chocolate / caramel nice cream / caramel Popsicle)
CHOCOLATE TOPPING
Melt the cacao butter in a double boiler.
Whilst stirring the cacao butter slowly add the maple syrup and cacao powder.
Keep mixing until you get the correct consistency (should coat the back of a spoon evenly).
Spread onto of salted caramel mixture
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