Peanut butter. Caramel. Chocolate. Need I say more? Combination made in heaven! This is one of my favourite recipes to date, and is always a big hit with the hockey girls!

RECIPE

INGREDIENTS

BASE

• 1 cup dates
• 1/2 cup raw almonds
• 1 tbsp coconut oil
• 1 tbsp raw cacao powder

PEANUT BUTTER LAYER

• 1/4 cup coconut oil
• 1/2 cup natural peanut butter
• 1/2 tsp vanilla essence
• 1 tbsp pure maple syrup

CARAMEL LAYER

• 1 cup dates
• 1/2 cup coconut oil
• 1/4 cup un hulled tahini
• 1/2 cup pure maple syrup
• 1 cup cashews (soaked for at least an hour and rinsed)
• Water as needed
• Good pinch of salt

CHOCOLATE TOP

• 1/4 cup coconut oil
• 1/4 cup raw cacao powder
• 1/4 cup pure maple syrup
• Good pinch of salt

METHOD

In a good food processor, combine all the base ingredients until the mixture starts to hold together. Line a tin with baking paper and pour the mixture in, pressing down firmly to form a solid base. Set aside.

Next, combine the ingredients for the peanut butter layer until smooth. Pour over the base and place into the freezer to firm up while you make the caramel.

Blend together ingredients for the caramel layer, adding water as needed to form a smooth consistency. I like my caramel salty, but feel free to add as much salt as desired. Once the peanut butter layer has hardened, remove from the freezer and pour over the caramel. Place back in the freezer while you prepare the chocolate top.

For the chocolate, mix together all ingredients until well combined. Top the caramel layer with the chocolate and put back in the freezer to harden. Once firm it should be easy to slice into pieces. Masterpiece complete!

Store in a plastic container in the fridge/freezer as the coconut oil will melt at room temperature.