This is the most delicious, indulgent treat and probably one of the best things I have ever eaten. I got the idea for this recipe from Tara at Such Different Skies and used a mixture of her recipe, a recipe from Detoxinista, as well as a bit of my own input. Enjoy!
For the base
1 cup almond meal
4 tbsp coconut oil, melted
2 tbsp cacao powder
3 tbsp honey
2 tbsp water
Place all ingredients in a food processor and blend until well combined.
I used a bread baking tin to put this slice in which was the perfect size for this recipe. Line your tin with baking paper or glad wrap and press the base mixture into the base of the tin, making sure it is spread out evenly. Place in the freezer to set.
For the Caramel Filling
15 fresh medjool dates, pitted
1 tsp vanilla extract
2 tbsp coconut oil, melted
1/3 cup water
¾ cup crushed almonds (you could use any type of nut for this)
For the caramel filling, put the dates, vanilla and coconut oil in the food processor and slowly add in the water until it starts to form a smooth paste and the dates are no longer solid. Remove the slice tin from the freezer and spread the caramel evenly over the base, making sure it is all covered. Take the crushed nuts and sprinkle them all over the caramel until mostly covered, then gently press them into the caramel. Place the tin back in the freezer to set.
For the nougat
1 cup macadamia nut butter (you can use any type of nut butter but I find the macadamia butter makes it taste very similar to nougat)
2 tbsp coconut flour (can substitute with 4 tbsp of another type of flour)
Mix all ingredients in a bowl until well combined. The mixture shouldn’t be too runny, so you may need to add a bit more flour. Take the tin out of the freezer and carefully spread the mixture over the caramel until an even layer covers all of the caramel. Leave aside while you make the last layer.
For the chocolate layer
¾ cup coconut oil, melted
½ cup cacao powder
1 tbsp honey
Whisk all ingredients in a bowl until well combined then slowly pour the mixture over the nougat layer until all covered. You only need a very thin layer for this so you may have some chocolate mixture left over. (If this occurs, you can let it set in the fridge and eat it on its own.)
Put the tin back in the freezer and leave to set for at least 5 hours. When you are ready to serve, remove from the freezer and carefully cut into pieces. Eat straightaway.
It’s best to keep this in the freezer until you want to eat it as it can tend to go a little soft. Enjoy!