It’s past midnight and I need you!🍫#VeganTreat #Repost @panaceas_pantry ・・・ . BASE 3/4 cup pecans 1 1/2 Tbsp coconut flour 1/3 cup cacao powder 9 medjool dates, pitted Pinch of good-quality salt 1. Line a 15cm square tin with baking paper (I stick mine down with a little coco oil) 2. Add all ingredients besides the dates to a high-speed food processor and process into fine crumbs. Next, add dates and pulse until a sticky ball forms. 3. Press dough into the lined tin, creating a firm and even base layer CARAMEL LAYER 2 cups medjool dates, pitted 1/2 cup roasted cashew butter 1/4 cup rice malt syrup 1/4 cup mesquite powder (or lacuma) 1/2 tsp good-quality salt 1/4 cup coconut condensed milk 1. Add all ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least one. 2. Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the chic top. CHOCO TOP 1/4 cup coconut oil, melted 1 Tbsp roasted cashew butter 1/3 cup rice malt syrup 1/3 cup cacao powder 1. Add all ingredients to a bowl and whisk until smooth. Pour over caramel layer, then return to the freezer to set for at least 3 hours. FINALLY: To serve: remove slice from freezer and tin. Allow to defrost for 5 mins, then slice up using a very hot knife. You can eat it straight away, or allow to defrost further.