This recipe is compliments of The Raw Institute of Australia


 Here’s what you need:
½ cup Medjool dates
1 ½ cups almonds
1 tsp vanilla essence

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
Here’s what you do:
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.
Set in the freezer for 20 minutes. 

While slice is setting, melt coconut oil for chocolate crunch topping.
Add all other ingredients and stir well. 
Let cool for 5 minutes and then pour topping over slice.
Place back in freezer to set again. 
Cut into small squares to serve. Makes 15.

Subscribe To Our Blog!

Recieve alerts on new blogs and special promotions!

You have Successfully Subscribed!