from: kokoskitchen.com
BASE
2 cups (290 g) raw almonds
1 ½ cups (263 g) pitted dates
Splash of vanilla extract
CARAMEL LAYER
1 cup (175 g) pitted dates
1 tablespoon (15 ml) melted coconut oil
¼ cup water
Splash of vanilla extract
Pinch of sea salt
CHOCOLATE LAYER
2 tablespoons (30 ml) melted coconut oil
¼ cup (30 g) cacao powder
2 ½ tablespoons (50 g) pure maple syrup
¼ teaspoon chili powder
TO MAKE THE BASE LAYER
Pulse the almonds into flour, then add dates and vanilla and process until it begins to stick together. Press into the bottom of a parchment paper–lined 9-inch (23-cm) square baking pan and place in the fridge until you add the caramel layer.
TO MAKE THE CARAMEL AND CHOCOLATE LAYERS
Blend all the caramel ingredients until smooth, and then spread onto the crust. Then do this for the chocolate layer, too, and spread it over the caramel layer. Let it sit in the fridge overnight and then slice and serve the next day.