1 1/2 cups almonds
1/2 cup shredded coconut
4 tbsp brown rice syrup or maple syrup
2 tablespoons of coconut oil
the peanut butter caramel
1 cup of dates
1/2 cup peanut butter
3 tbsp almond milk
2 tbsp brown rice syrup
1/4 cup peanuts
1/3 cup / 90ml coconut oil
1/2 cup / 60g raw cacao powder
1/3 cup honey or maple syrup
For the base:
In a food processor, process almonds into a fine meal. Add brown rice syrup and process until a dough forms.
Press into a loaf pan lined with baking paper.
For the caramel
Process all ingredients, adding almond milk a little bit at a time until a smooth caramel forms.
Spread caramel over the base.
Scatter peanuts on top of the caramel and press down lightly.
( you can skip a step and simply drizzle over good quality chocolate)
Place all the chocolate ingredients into a bowl and combine well. Make sure you don't have any cocoa lumps. Feel free to add more or less syrup to get the sweetness level you like.
Spoon the topping over the caramel layer.