Ben does it again with this delicious recipe…

Base:

1 Cup of Cashew Nuts

1 Cup of Gluten Free Oats

1 Cup of Ground Almonds

1 Cup of Desiccated Coconut Unsweetened

1 Tbsp Tahini

1 Tbsp Honey

1 Tbsp Coconut Oil

Pinch of Salt

Caramel:

2 Cups of Dates Soaked in boiling water for 1-2 hours

2 Tbsp Peanut Butter

1 Tsp Vanilla Powder or Vanilla Essence

1 Tsp Salt

1/2 Cup Crushed Walnuts

Chocolate topping:

2 Tbsp Coconut Oil

1 Tbsp Honey or Maple Syrup

1 Tbsp Raw Cacao

Method:

1: Pour boiling water over the dates and leave to soften.

2: Blend all the ingredients for the base together until it resembles dough.

3: Put the dough into a tray lined with grease proof paper and evenly press it down until it covers the bottom and then freeze for one hour.

4: For the caramel put the dates in a sieve to drain the water out. Then put all of the ingredients along with dates into a food processor and blend until smooth. If it doesn’t blend easily add a dash of water to help get a smooth thick paste.

5: Melt the coconut oil and mix the rest of the ingredients together until smooth ready for later.

6: Remove the base from the freezer and spread the caramel on top and sprinkle with crushed walnuts. Then drizzle with the chocolate over the top and then freeze again.

7: Once it’s frozen remove from the tray and cut into desired shapes.