This recipe is compliments of The Raw Food Institute of Australia

Base
½ cup Medjool dates
1 ½ cups almonds
1 tsp vanilla essence

Caramel
½ cup tahini
½ cup maple syrup
¼ cup coconut oil
1 tsp vanilla essence
Large pinch Himalayan salt

Chocolate topping
3-4 tbsp raw cacao
1 tsp carob powder
3-4 tbsp coconut sugar or agave syrup
½ cup coconut oil

Method:
Grind dates and almonds in blender. Add vanilla until sticky and then press into rectangular dish greased in coconut oil. Blend caramel ingredients together and pour over biscuit base and set in
the freezer for 20 minutes. While slice is setting, melt coconut oil for chocolate crunch topping and then add all other ingredients and stir well. Let cool for 5 minutes and then pour topping over slice
and place back in freezer to set again. Cut into small squares to serve. Makes 15.