Prep time: 25 minutes
Setting time: 1-2 hours
Ingredients
Base
½ cup almond meal
¼ cup True Plant Protein in Natural OR French Vanilla
1 cup thread coconut
2 Tbsp honey
1 tsp vanilla extract
2 Tbsp nut butter
Pinch of Himalayan pink salt
2 heaped Tbsp cacao powder
Caramel Layer
1 cup dates (soaked in boiling water for 10 minutes)
2 Tbsp pure maple syrup
½ cup True VEGAN85 in Natural OR French Vanilla
2 Tbsp cashew butter
3 Tbsp almond milk
1 tsp vanilla extract
Pinch of Himalayan pink salt
Chocolate Topping
2 heaped Tbsp cacao powder
1 Tbsp boiling water
1 Tbsp almond milk
2 Tbsp pure maple syrup
2 Tbsp coconut oil
Method
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Line a baking tray with baking paper and set aside
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Place all base ingredients into a blender and pulse to combine
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Press base ingredients evenly into prepared baking tray and place in the fridge
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Place all caramel layer ingredients in a blender and pulse until smooth. Pour over the base layer evenly and then place in the freezer to set while preparing the chocolate layer
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Combine chocolate topping ingredients in a bowl and stir until smooth, pour evenly over caramel layer and leave to set in freezer for 1-2 hours
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Slice into pieces and enjoy! Keep stored in the freezer or fridge.
