BASE

• 260 grams dates
• 140 grams of almonds
• 80 grams tribal moon cacao
• 2 tablespoons coconut oil

 

CARAMEL LAYER

• 1/2 cup of maple syrup (can be subbed for agave or even honey, although honey will make it A LOT sweeter)
• 1 tablespoon unhulled tahini
• 1/2 cup coconut oil
• 1 cup dates
• 1 cup of cashews * (soak for a minimum of 1 hour prior, ideally overnight if possible)
• 1/3 cup of water. 

 

CACAO TOPPING

• 1/4 cup coconut oil
• 1/4 cup maple syrup (can be subbed)
• 50g Tribal Moon Cacao add all ingredients to a small saucepan, cook over low heat SLOWLY, and stirring constantly.

 

DIRECTIONS :

​BASE: Place all ingredients into Thermo Mix  and blend on speed 8 for 1 minute.

Scrape bowl and blend on speed 8 for 30 seconds.

Pour mix into cake tin and place in fridge/freezer until set

CARAMEL LAYER

 Place all ingredients into Thermo Mix bowl and blend on speed 9 for 1 minute.

Scrape bowl and blend on 9 for 30 seconds. repeat until caramel consistency is achieved.

Pour onto base and place into fridge/freezer until set.

CACAO TOPPING

Place all ingredients into Thermo Mix bowl and blend on speed 5 for 20 seconds.

Scrape bowl and blend on speed 5 for 10 seconds.

Pour onto caramel layer and place into fridge/freezer until set.