For the base

• 1 1/2 cups almonds, walnuts or pecans
• a pinch of salt
• 4 medjool dates, pitted
• 1/3 cup coconut oil

For the caramel filling

• 18 medjool dates, pitted
• 2-3 pinches of salt
• 1/4 cup coconut oil, liquid
• 1/4 cup nut butter (hazelnut, almond, cashew or brazil nut)

For the chocolate topping

• 1/4 cup coconut oil, liquid (warm and melt if needed)
• a pinch of salt
• 2-3 tablespoons maple syrup or brown rice malt syrup
• 1/2 cup cacao or cocoa powder

Directions:

1. For the base.  Add all the ingredients into a high speed blender and blend on a medium – high speed until no large pieces remain.  It’s ready when squeezed into a ball it holds together.  Press the mixture into a greased or lined 20cm (8”) square baking tin. (It probably won’t fill the tin – press out to the desired thickness).  Place in the fridge while preparing the next layer to firm a little.
2. For the caramel layer.  Add all the ingredients into a high speed blender and blend on a medium – high speed until a smooth consistency is reached. Place in the fridge while preparing the chocolate layer to firm.
3. For the chocolate topping.  Combine the coconut oil, salt and sweetener in a bowl.  Stir through the cacao and mix until evenly combined.  Add more sweetener if needed.
4. Allow to thicken and then spread on top of the caramel layer and place in the fridge to set for approximately half an hour before slicing, or until the chocolate topping has set.  Enjoy!

The inspiration for this recipe comes from http://triumphofthelentilblog and my gorgeous client and friend who recommended it to me, thank you Deb!