by @healthyfrenchwife
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Base: ⠀⠀
2 cups of almonds ⠀⠀
2 tbsp of rice malt syrup⠀⠀
1 tbsp of coconut oil⠀⠀
1 tsp of vanilla essence ⠀⠀
1 tbsp of water ⠀⠀
𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦⠀⠀
1. In a food processor blend the almonds until fine then add the rice malt syrup, coconut oil, vanilla and water and blend until it forms a sticky dough.⠀⠀
2. Press down in a small square tin lined with baking paper (wet your hands to press it down to make it less sticky).⠀⠀
3. Place it in the freezer while you make the caramel. ⠀⠀
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Date Caramel: ⠀⠀
1 cup (or 10) Medjol dates soaked in hot water for 10 minutes minimum⠀⠀
1 tbsp of coconut oil⠀⠀
Pinch of salt⠀⠀
1/2 tbsp of water⠀⠀
𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦⠀⠀
1. Soak your dates pitted then drain the water and blend the dates in your food processor. ⠀⠀
2. Add in the rest of the ingredients and blend further until smooth.⠀⠀
3. Spread the date caramel on top of your almond base⠀⠀
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Toppings:⠀⠀
2 tbsp of peanut butter⠀⠀
1/2 cup of pecan nuts⠀⠀
2 tbsp of chocolate chunks⠀⠀
Pinch of sea salt flakes (optional) ⠀⠀
𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦⠀⠀
1. Add the peanut butter on top of the caramel layer in dollops.⠀⠀
2. Add in the pecan nuts then the chocolate chunks.⠀⠀
3. Place to set in the freezer. ⠀⠀
4. Eat straight out of the freezer.