Crust Ingredients

1 cups cashew

3/4 cup buckwheat

1/4 cup Niulife Organic Coconut Flour

1/4 cup Niulife Organic Coconut Syrup
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Crust Method:

1. Process the first 4 ingredients in a food processor till it resembles flour. Add the syrup and process to make dough-like mixture
2. Press down the mixture onto a greased pan
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Date Caramel Ingredients:

2 cups dates

1/2 cup water

1/2 cup plant based milk

1 tbs mesquite powder

pinch of salt

5 drops medicine flower caramel extract (optional)

1 tbs Niulife Organic Extra Virgin Coconut Oil, melted
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Date Caramel Method:

1. Blend all the ingredients except the oil till smooth. Add the oil and process again
2. Put the mixture onto the prepared crust

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Cacao Cream Ingredients:

1/2 cup plant-based milk

1/2 cup water

3 cups cashew, soaked, drained and rinsed

1/2 cup Niulife Organic Coconut Sugar

1/2 cup cacao

pinch of salt

3/4 cup Niulife Organic Extra Virgin Coconut Oil

1/4 cup cacao butter

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Cacao Cream Method:

1. Blend the first 6 ingredient till smooth. Add the oil to the mixture.
2. Pour the cream onto the caramel.
3. Let it rest in the fridge till the cream is set.

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Chocolate to enrobe with:

1/2 cup cacao butter, melted

1 tbs Niulife Organic Extra Virgin Coconut Oil, melted

1/2 cup cacao powder

2 tbs maple syrup
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Chocolate Method

Whisk all the ingredients together.

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Main Method

1. Remove the tin from the fridge.
2. Cut into smaller bars
3. Dip your bars in the chocolate mixture as evenly as possible.
4. Place the bars in the freezer for 10-15 minutes to firm up the chocolate coating.
5. Remove from the freezer 5 minutes before serving and enjoy!