Ingredients
Crunchy almond base:
1/2 cup (46g) thick rolled oats
1 cup (148g) raw almonds, divided
Pinch of fine sea salt
2-3 tablespoons (22-33g) unrefined coconut oil, melted (but not hot)
2 tablespoons (32g) pure maple syrup
Raw caramel cream:
3/4 cup (102g) raw cashew pieces, soaked 4+ hours
12-14 (228g) medjool dates, pitted and soaked in hot water for 30 minutes
1/2 cup (112g) raw almond milk, room temperature
2 tablespoons (32g) pure maple syrup
1/4 cup (44g) unrefined coconut oil, melted
1/4 teaspoon fine sea salt
Chocolate drizzle:
1/3 cup (25g) cacao powder
2 tablespoons (22g) unrefined coconut oil, melted (but not hot)
1 tablespoon (16g) pure maple syrup
Pinch of fine sea salt
Topping:
Cacao nibs, roughly crushed
Raw almonds (whole, chopped, sliced, slivered, etc.)
Pinch of sea salt flakes
Preparation
