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for the bottom crust:
- ⅔ cup coconut flour (75g)
- 2 tbsp agave syrup
- ¼ cup extra virgin coconut oil, melted and cooled
- 2 tbsp full-fat coconut milk
- 14 Medjool dates, pitted
- ¼ stick vegan butter (30g)
- 1 tbsp coconut milk
- 1 tbsp blackstrap molasses
- 1 tsp vanilla extract
top chocolate layer
- 1 cup dark chocolate (150g)
- 2 tbsp coconut oil
- 1 tbsp full-fat coconut milk
- For the crust combine all the ingredients in a medium bowl and with your fingers press in a rectangular silicon tin.
- For the caramel use a strong food processor and combine the dates with the butter, the coconut milk, molasses and vanilla.
- Pour over crust and put in the freezer while you are making the chocolate.
- Melt the dark chocolate and coconut oil on low heat until melted. Slowly add the coconut milk and the pour chocolate over caramel layer.
- Freeze for at least 30 minutes
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