ケイト・ハドソンのインスタグラム(katehudson) - 1月21日 17時31分

It’s past midnight and I need you!?#VeganTreat #Repost @panaceas_pantry
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BASE

3/4 cup pecans
1 1/2 Tbsp coconut flour
1/3 cup cacao powder
9 medjool dates, pitted
Pinch of good-quality salt

1. Line a 15cm square tin with baking paper (I stick mine down with a little coco oil)

2. Add all ingredients besides the dates to a high-speed food processor and process into fine crumbs. Next, add dates and pulse until a sticky ball forms.
3. Press dough into the lined tin, creating a firm and even base layer

CARAMEL LAYER

2 cups medjool dates, pitted
1/2 cup roasted cashew butter
1/4 cup rice malt syrup
1/4 cup mesquite powder (or lacuma)
1/2 tsp good-quality salt
1/4 cup coconut condensed milk
1. Add all ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least one.

2. Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the chic top.

CHOCO TOP

1/4 cup coconut oil, melted
1 Tbsp roasted cashew butter
1/3 cup rice malt syrup
1/3 cup cacao powder

1. Add all ingredients to a bowl and whisk until smooth. Pour over caramel layer, then return to the freezer to set for at least 3 hours.

FINALLY:

To serve: remove slice from freezer and tin. Allow to defrost for 5 mins, then slice up using a very hot knife. You can eat it straight away, or allow to defrost further.

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