Directions

1. Soak the cashews 2 – 4 hours, then drain and rinse well (optional, but soaking gives them a creamier consistency).
2.  Line a 10” x 6” (6 cm x 15 cm) slice tin or baking pan with baking/wax paper.
3. For the Base: Coarsely process the almonds and pecans in a food processor or high-powered blender until a crumb consistency forms. Then add the dates and sea salt until well mixed. Press the mixture into the tin evenly then refrigerate for at least 1 hour.
4. For the Filling: Blend the cashews, dates, almond butter, coconut oil, rice malt, sea salt and vanilla in a high powered blender to get a smooth consistency. Blend until smooth and creamy. Pour the filling into the tin to cover the base evenly and place in the fridge for a further 2 hours or more.
5. For the chocolate layer: On low heat in a medium sauce pan, combine the coconut oil, cacao and rice malt until smooth and runny. Allow to cool slightly then pour onto the caramel layer once this has set well, then place in the fridge for another 1 – 2 hours.
6. Remove from the fridge and cut into squares and store in fridge.