INGREDIENTS

• 1 cup almonds
• 2/3 cup coconut flakes
• 1/3 cup hemp seeds
• 1 cup medjool dates (packed)
• 1 tbsp coconut oil
• 1/2 t salt & 1/2 t cinnamon

• 2 cups tahini
• 1 cup maple syrup
• 1 cup rice malt syrup
• 2 1/2 t Himalayan salt
• 1/2 t vanilla powder
• 1 cup melted coconut oil

• 1/2 cup cashews, soaked
• 1/2 cup maple syrup
• 1/2 cup melted coconut oil
• 1/4 cup cacao powder
• 1/4 t salt

INSTRUCTIONS

Base

Pulse almonds, coconut & hemp in a good processor into a crumb. Add rest of ing’s then pulse into a dough. Press into a lined brownie or square baking dish and freeze.

Caramel

In a large mixing bowl mix tahini, maple, rice malt, salt & vanilla. Beat well with a spatula until thick & creamy. Add the coconut oil & continue to beat well until the coconut oil has combined & the mixture is thick & creamy (beat for around 4-5 minutes - is a workout!) - this could also work in a food processor. Pour over base & freeze.

Chocolate layer

Blend everything in a high speed blender until silky smooth. Pour over caramel layer. Freeze whole slice for 4-5 hrs until firm enough to slice.

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Hemp Seeds