1 and 1/4 cups Almonds
1/4 cup Lotus Organic Brown Linseed
1/2 cup pitted medjool dates (plus one or 2 extra if needed)
1/2 cup peanuts (dry toasted, optional, as mentioned above)
1/4 cup organic peanut butter
1/4 cup tahini
1/4 cup melted Global Organics Coconut Oil
1/2 cup maple syrup
Pinch sea salt
1/2 cup Global Organics Coconut oil, melted
1/4 cup maple syrup
1/4 cup Lotus Organic Raw Cacao Powder
Melt the coconut oil first so it has time to cool.
Pulse the almonds and Lotus Organic Brown Flaxseeds in a food processor until it resembles coarse breadcrumbs. Add the dates and pulse again until the mixture becomes sticky and comes together.
Line a square cake tin with baking paper and press the mixture into the tin.
Scatter some peanuts over the top of the base and press them in so they’re sitting into the base.
To make the caramel, place all of the caramel ingredients into the food processor and blitz until combined. Ensure your melted coconut oil is cool, or the mix has the potential to split.
Pour your caramel mix over the base you have prepared and spread evenly on top. Set aside.
To make the final layer, mix together the coconut oil, maple syrup and Lotus Organic Raw Cacao in a bowl. Use a whisk and stir until well combined, then pour over your caramel mix.
Smooth over with the back of a spoon until mixture is completely covered and you have a nice even chocolate coating.
Place in the freezer to set for a few hours.