INGREDIENTS

For the crust:

160g almond meal

30g unsweetened cocoa powder

60 ml melted coconut oil,

2 tablespoons maple syrup

1 teaspoon vanilla extract

For the salted caramel

10 – 12 pitted dates (soaked in hot water for 15 minutes)

2 tablespoons natural almond butter

2 tablespoons coconut oil, melted

½ cup unsweetened vanilla almond milk

1 teaspoon maple syrup

¼ teaspoon fine sea salt

For the chocolate mousse:

½ cup full fat coconut milk

⅔ cup vegan chocolate chips

2 tablespoons natural almond butter

2 tablespoons coconut oil, melted

2 teaspoons vanilla extract

INSTRUCTIONS

Let the dates soak for 15 minutes in hot water.

In the meantime, start making your crust by placing all the dry crust ingredients in a bowl, mix until combined.

Add the coconut oil, maple syrup and vanilla extract. Mix well and press the dough onto the pan.

Salted Caramel:

Drain the soaked dates. Blend all the salted caramel ingredients and soaked dates into a smooth puree.

Taste and adjust sweet and salt. Spread on the crust.

Chocolate mousse:

Heat coconut milk just until it starts to boil and add to a bowl.

Add the chocolate and whisk to melt.

Whisk in the rest of the ingredients and mix well.

Pour onto the caramel. Tap the pan to spread evenly.

Freeze until set (about 3 hours), then slice and serve