1/2 cup cashews
1/2 cup coconut
1/2 cup almonds
1 handful of dates
2 tbsp coconut oil (melted)
2 tbsp rice malt syrup
1 cup dates soaked in hot water
1/2 cup organic tinned coconut cream
1 tbsp Tahini
1 tbsp smooth natural peanut butter
1 tbsp rice malt syrup
1/4 cup cacao powder
1/4 cup coconut oil
2-3 tbsp rice malt syrup
Soak dates in hot water while making base.
The Base: In a high powered blender, blend cashews coconut and almonds until combined then add dates , coconut oil and rice malt syrup and blend until dough like. Put in a slice tin and leave in freezer.
For caramel: Add all ingredients into a high powered blender and mix until smooth and creamy, pour on top of base and set back in freezer for about 3 hours
For Choc: Add all ingredients to a pan and heat on stove until combined and then pour on top of slice and leave in freezer until set.