Salted Caramel Cacao Slice

Crust:

1 cup almonds or other nuts (preferably organic or pesticide free. If not soak any nuts in neutralizer. For info on this see my blog How to Have a Toxin-Free Home, Easily)

1 cup dates

Pinch of sea salt

 

Caramel:

½ cup cashew butter

½ cup coconut oil (Click here for more awesome uses for coconut oil)

1 cup dates

½ tsp sea salt

 

Chocolate cream:

1/3 cup coconut oil

2-3 tablespoons cacao powder

¼ cup maple syrup or coconut nectar

 

To make the crust: process the almonds into flour in your food processor, then add the dates and process until it all begins to stick together. Press into the bottom of a lined baking pan (I used a small bread pan lined with glad wrap) and refrigerate.

To make both the caramel and chocolate layers: just blend the ingredients in each list until smooth. Spread the caramel onto your crust & refridgerate, followed by the chocolate cream. Refrigerate until completely set; this will take a couple hours.

Enjoy!