• Base Ingredients:
  • 150g pecans
  • 150g almonds
  • 100g pitted dates
  • 1 tbsp of vanilla
  • 2 tbsp of coconut oil
  • Caramel layer:
  • 300g pitted dates
  • 150g almond butter
  • 10-12 tbsp water
  • 10 tbsp of coconut oil
  • 1 large pinch of salt
  • Chocolate top layer:
  • 300g 70% dark chocolate
  • Heaped teaspoon of coconut oil


  1. Line a 24cm round non-stick springform cake tin. Base layer: blend the nuts into a flour like consistency in a food processor. Add the dates, vanilla extract and coconut oil until the mixture resembles breadcrumbs.
  2. Press it firmly into the tin, making sure it’s spread out evenly.
  3. Caramel layer: Put all the ingredients into the blender
  4. and mix until super smooth - this may take between
  5. 5-10 mins and you might need extra water. Spread the caramel evenly on the base layer and place in the fridge.
  6. Chocolate layer: gently melt the chocolate in a bain marie with the coconut oil. Remove from the heat then pour over the caramel layer. Place in the fridge to harden up.
  7. Top with a dusting of coarse salt and serve with an
  8. optional scoop of dairy-free ice cream.