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METHOD

Line a 24×14 cm loaf tin with baking paper.

Process the almonds and dates until crumbly then add in cacao and water until it has a sticky consistency. Place into dish, flatten out then place into the freezer.

Top: In a saucepan on low heat add in cream, dates, oil, vanilla, cacao, salt – after about 10 minutes the dates will melt, mix well to thicken up. Remove from heat, allow to cool. Pour over base and return to the freezer until set, then enjoy. Serves: 12

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INGREDIENTS

Base –
1 cup almonds
1 cup dates
1 tablespoon cacao
1 tablespoon water

Top
1 can coconut cream (275mL)
1 cup dates
1 tablespoon coconut oil
1 teaspoon vanilla essence
1 teaspoon cacao
Pinch Salt