A friend of ours brought this over to an at-home dinner date and we didn't let her leave before sharing the recipe. Sadly we can no longer find the creator of the original but we have since tweaked it to make it vegan, much like our products (shameless plug).
- 1 cup nuts (Chef's choice; peanuts and almonds go well, we like to use macadamias, hazelnuts etc. You do you, boo.)
- 1/4 cup cacao
- 2 tablespoons of coconut oil, melted
- 1/2 cup medjool dates, pips removed
- 1/2 cup peanut butter (highly recommend Mayvers Dark Roasted)
- 1/3 cup tahini
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- large pinch of salt
- 1/2 cup coconut oil, melted
- 1/4 cup cacao
- 1/4 cup maple syrup
- handful of nuts of choice
- sea salt flakes (optional)
- Soak dates in boiling water whilst you gather your ingredients and line a loaf tray with baking paper, ensuring the paper is coming out over the sides.
- Add all of the base ingredients into a blender and blend until well combined. We use a Vitamix and add a little water if needed. Press the mixture firmly into the prepared tray and place in freezer.
- Add all filling ingredients into a blender and blend until smooth. Pour into the tray on top of the now-prepared base. Place in freezer. Leave in there for 15 minutes. Tip: don't wash the blender in-between base and filling ingredients, save yourself some washing up.
- For the topping, combine the cooled coconut oil, cacao and maple syrup into a bowl and whisk until smooth. Pour topping onto the prepared base and filling layers, add handful of chopped nuts, a sprinkle of sea salt flakes if you're a salted chocolate/caramel fiend like we are and put back into the freezer.
- Freeze overnight or until firm, slice and enjoy! Store in an airtight container in the freezer.