Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Base
Date caramel
Chocolate
Utensils
One square springform pan(20 x 20 cm), lined with baking paper
How it's done
Base
Mix the nuts, oats, dates, coconut oil and coconut flakes in a food processor until sticky. Transfer the mixture to the prepared tin, smooth down with the back of a spoon, chill.
Date caramel
Mix the dates, cashew butter, coconut cream and salt in a food processor until the mixture turns creamy. Spread over the base, smooth down.
Chocolate
Place the chocolate and coconut milk in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth and pour carefully over the date and caramel layer. Cover and chill for at least 4 hrs. or overnight.
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