When I was little (and before I became a Vegan) my parents would often take my sister and I to the bakery. Every time, she would have a custard tart and I would have a caramel slice – my favourite dessert. This recipe trumps the caramel slices of my childhood, and takes first place as my new favourite dessert!
First layer – biscuit base
- 1 cup almonds.
- 1/2 cup walnuts.
- 1/4 cup cocoa powder
- 1 pinch salt
- 1 cup pitted dates
Second layer – almond butter
- 1 cup almond butter (I used my own almond butter – see here for the recipe)
- 1 Tbsp agave or maple syrup
- 1pinch salt
Top layer – chocolate
- 1 1/4 cup dark chocolate
- 1/2 cup coconut milk
- 1 Tbsp coconut oil
- 1x small pot
- 1x heat proof bowl, big enough to sit on the pot, with enough room for water to boil underneath it without the water touching the bowl
- 1x spoon
- 20cm x 20cm tray
- Baking paper
- 1x mixing bowl
- Put the nuts, cocoa powder, and salt to a food processor and blend into a meal.
- Remove from bowl and set aside.
- Add the dates to the food processor and mix until small bits remain or a ball forms.
- Break up the dates with a spoon.
- Add the nut cocoa mixture back in and blend to combine until a loose dough is formed, add a little bit of water if required.
- Put the dough on a baking paper lined 20cm x 20cm baking dish and spread evenly with a spatula or your fingers.
- Top with baking paper and use a flat-bottomed item (like a drinking glass or measuring cup) to pack the crust into a solid layer.
- Remove baking paper and set aside.
- Add the almond butter to a small mixing bowl with the agave or maple syrup and salt.
- Stir to combine (if it is runny add a little almond meal to thicken until spreadable).
- Add the almond butter mixture to the crust.
- Top with baking paper and use the same item from earlier to spread and pack the mixture down into a flat, uniform layer.
- Remove baking paper and set in freezer to chill.
- Put a small pot of water on the stove and bring to water, then turn down to simmer.
- Put a heatproof bowl on top of the pot.
- Add the dark chocolate, broken into chunks and a dash of water.
- Stir continuously until the chocolate is almost completely melted.
- Add the coconut milk and coconut oil.
- Continue to stir until the coconut milk/oil are mixed in and the chocolate is completely melted.
- Remove the tray from the freezer and pour the chocolate on top.
- Spread with a spatula until smooth (I find it useful to grease the spatula to prevent sticking).
- Put the tray back into the freezer for 30 minutes to set.
- Cut into slices and serve with strawberries/blueberries and coconut cream!
- You can store the leftovers in the freezer.