For the base:

½ cup pecans

½ cup almonds

4 fresh medjool dates, pitted

3 tbsp coconut oil

1 tbsp Zealandia Honey ® Bronze | MGO 100+

For the caramel filling:

180g fresh medjool dates, pitted

2 tbsp almond butter

2 tbsp peanut butter

½ cup oat milk

¼ cup almond oil

Pinch of ground cinnamon

Pinch of sea salt

For the chocolate topping:

½ cup coconut oil, melted

½ cup cacao

2 tbsp Zealandia Honey ® Silver | MGO 250+

Pinch of salt

Step 1:
Make the base

Pulse the ingredients for the base in a food processor until they resemble fine breadcrumbs. Line a high-sided baking tray with baking paper and spread the base mix onto the baking sheet. Pop in the freezer to set while making the filling.

Step 2:
Make the caramel filling

Without cleaning the food processor between batches, combine the ingredients for the caramel filling in the food processor and blend for 3-4 minutes, until smooth. Remove the tray from the freezer and pour the filling onto the base, then place back in the freezer again.

Step 3:
Make the topping

While the caramel and base are setting, and again without cleaning the food processor, blitz the ingredients for the topping for 1-2 minutes, until smooth and chocolatey. Remove the pan from the freeze once more and pour over the chocolate, spreading out into an even layer. Return to the freezer for the last time and set for 20-30 minutes.