1 cup/135g Cashew Nuts
1 cup/100 g GF Jumbo Oats
8 Medjool Dates, pitted
50g Coconut oil, melted
Caramel Layer -
350g Medjool dates
250ml Almond or Oat milk, unsweetened
2 Tsp Maca powder
150g Coconut Oil , melted
1 tsp Vanilla Extract
pinch Sea Salt
100g Coconut Oil, melted
50g Cacao Powder
2 tbsp Maple Syrup
For the Base:
Tip the cashew nuts and oats into a food processor and blitz into crumbs. Add the dates and coconut oil and blend again.
Transfer mixture to a 5”x 5” tin lined with baking parchment and use a spoon to press the mixture into a compact even layer that covers the base.
Let mixture chill while you prepare filling.
For the Caramel Layer:
Add the dates, milk and oil to a saucepan with a pinch of salt and bring to a medium simmer for 2-3 mins until the dates are really soft, leave to cool for a few minutes then tip into a blender, add the vanilla extract and maca, blitz until smooth.
Pour over the nutty base and spread evenly - chill in the fridge.
For the Topping:
Mix together the oil, cacao and syrup until there are no lumps. Cool for a few mins, pour over the caramel layer and return to the fridge for at least 3 hrs or until firmly set.
To serve, cut into squares. I love to have a piece with a cup of tea, with oat milk of course!
These will keep in the fridge for up to 1 week in airtight container.