RECIPE

INREDIENTS

BASE

• 1 cup walnuts
• 1/2 cup dates
• 1/2 cup buckwheat grouts
• 1 tbsp cacao powder
• 1/2 tsp vanilla extract
• Pinch of salt

CARAMEL LAYER

• 1/2 cup dates, soaked
• 1/4 cup coconut oil
• 1 tbsp tahini
• 1/4 cup maple syrup
• 1/2 cup cashews, soaked
• Water as needed
• Pinch of salt

COFFEE CREAM

• 1 cup cashews, soaked
• 1/2 cup strongly brewed coffee
• 1/2 cup coconut cream

CHOCOLATE DRIZZLE

• 1 tbsp cacao powder
• 1 tbsp cacao butter, melted
• Tsp maple syrup
• Pinch of salt
• Coffee bean, for topping (optional)

METHOD

Line a tin with baking paper.

For the base, blend together all ingredients in a good food processor until mixture comes together. Press into the bottom of the baking tin.

For the caramel, blend together all ingredients until smooth. You may need to add a touch of water to help the process. Spread over the base layer and place in the freezer while you prepare the coffee cream.

For the coffee cream, blend together all ingredients until smooth. Pour over the caramel and return to the freezer to firm up.

To make the chocolate drizzle, whisk together the ingredients until they come together. Drizzle over the slice and top with coffee beans if desired. Place in the freezer for about an hour to firm up before slicing.

Store in the fridge or freezer.