Ingredients:
For the base:
1 cup of cashew OR macadamia nuts
3 tbsp of sweetener (agave, maple, rice, coconut nectar)
Pinch of salt
1/2 tsp of vanilla
Caramel:
11 dates
3 tbsp of crunchy peanut butter
1 tbsp of the date water (see below)
Pinch of salt
Chocolate
5 tbsp coconut oil
3 tbsp of coconut sugar
2 tbsp of coconut nectar OR, agave, maple, etc
3 tbsp of cacao
Start by soaking the dates
Then put all base ingredients into a food processor and blend until relatively smooth
Line a rectangular baking tray
Put the mixture into the lined baking tray and flatten out evenly
Put in the freezer while preparing the caramel mixture
Take 1 tbsp of the water the dates are soaking in, put in the food processor - then pour out the rest of the water
Add the soaked dates & salt to the water until smooth
Add in the crunchy peanut butter & blend again
Now pour that mixture on top of the base layer - and put back in the freezer for at least 1 hr
Prepare the chocolate in the meantime, by mixing all ingredients together over low heat
Stir well, then take off the heat, and let cool down
Cut into preferred size after the 1hr in the freezer, stir the chocolate again, then dip into the chocolate, or pour on top
