BASE:
1 cup hazelnuts (with as much skin removed as possible)
1/2 cup unsweetened shredded coconut or flakes
3/4 cup pitted Medjool dates (I got mine from Trader Joes, if they aren’t soft make sure to soak them in warm water until they soften up)
1/2 cup raw cacao powder
pinch of salt
CARAMEL LAYER:
1 and 1/2 cup cashews (soaked at least 3 hours, then rinsed and rained)
1/2 cup pitted Medjool dates
2 Tbsp maple syrup
pinch of salt
(Almond milk)
CHOCOLATE LAYER:
1 and 1/2 cup cashews (soaked at least 3 hours, then rinsed and rained)
1/2 cup raw cacao powder
1/4 cup plus 1 Tbsp raw agave or maple syrup
pinch of salt
(Almond milk) .
Start by placing all the base ingredients EXCEPT the dates in a food processor and process until fine, add the dates and process until the dough forms a ball. Line a spring pan (I used an 8″ pan) with the dough and place in the freezer. Meanwhile, add all caramel layer ingredients into a food processor and process until smooth, adding almond milk as needed (this takes awhile, but worth the wait). Place on top of the base layer and in the freezer for at least an hour. Repeat with the chocolate layers. Leave in freezer for at least a few hours and take out 30-45 min before serving. Option to top with raw chocolate (agave, raw cacao powder, and melted coconut oil in a ratio of 1:2:1. First, melt the coconut oil first then stir in the cacao powder and agave) Enjoy!

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