Directions

1. To make the base: Line a 9″ x 9″ shallow tin with foil or baking paper.
2. Process the almonds until a crumb consistency forms then add the dates, maple syrup, cacao, chia seeds, vanilla and sea salt until well mixed. Press the mixture into the slice tin evenly then put into the freezer while preparing the caramel layer.
3. Layer 1/3 cup of chopped almonds or whole almonds and lightly press them in.
4. Caramel layer: Add all the ingredients into a high powdered blender and process until smooth. Spread this mixture on top of the base then and place back into the freezer.
5. Repeat step 4.) Layer 1/3 cup of chop or whole almonds over the caramel layer.
6. Chocolate layer: Warm and melt the coconut oil and maple syrup together stirring well, then add the maple syrup and cacao and mix well.
7. Add the chocolate layer to the top of the caramel nut layer and sprinkle the remaining almonds (1/3 cup) over the top and replace back into the freezer and leave for a few hours.
8. Once dish has hardened enough you can cut up into squares and store this in the freezer in an air-tight container.