When I posted a photo of these on my Instagram page recently, lots of you asked me to share the recipe, and I can understand why - they're so good! The recipe is by the wonderful @panaceas_pantry - definitely take a look at her Instagram for loads of incredible recipes.
I've copied the recipe below. You can substitute regular dates for the medjool dates if that's all you have - just soak them in some warm water for a little while first to soften them. You will need a high powered blender or food processor for these.
BASE
50 g flax seeds, ground into a meal
1 1/4 cups shredded coconut
1/4 cup cacao
Pinch good-quality salt
6 medjool dates, pitted
2-3 tbsp rice malt syrup
CARAMEL LAYER
2 cups medjool dates, pitted
1/2 cup hulled tahini OR peanut butter if tolerated
1/4 cup rice malt syrup
1/2 tsp good-quality salt
1/4 cup coconut condensed milk (can easily sub for 2 Tbsp tahini plus 2 Tbsp rice malt syrup)
CHOCOLATE TOP
100g dark chocolate
1 tbsp coconut cream
Method
1. Add flax meal, coconut, cacao and salt to a high-speed food processor. Pulse until combined. Add dates and 2 tbsp rice malt syrup and pulse to form a sticky base. Add more rice malt syrup if needed.
2. Press mixture into the base of your lined tin (I used a 15cm square one).
3. Add all caramel ingredients to a high-speed blender, and blend until very smooth, scraping the sides down as necessary.
4. Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the choc top.
5. Add chocolate and coconut condensed milk to a heat-proof bowl and melt over a pot of simmering water. Once melted pour onto caramel base.
6. Allow to set in the freezer for at least 4 hours. To serve, remove from freezer and cake tin. Use a very hot knife to slice into desired serves. Store in an air-tight container, in the fridge.
ENJOY!