For the Base
- 3 1/ 2 tabelspoons flax seed meal
- 1 1/ 4 cups shredded coconut
- 1/ 4 cup cacao powder
- Salt, pinch
- 6 medjool dates, pitted
- 2 tabelspoons rice malt syrup
For the Caramel Layer
- 2 cups medjool dates, pitted
- 1/ 2 cup hulled tahini or peanut butter
- 1/ 4 cup rice malt syrup
- 1/ 2 teaspoon salt
- 1/ 4 cup coconut condensed milk
For the Chocolate Topping
- 4 ounces vegan dark chocolate
- 1 tablespoon coconut condensed milk
Line a 6" x 6" square pan with parchment paper and grease with cooking spray. Set aside.
In the base of a high-speed food processor combine flax meal, shredded coconut, cacao powder and salt, pulsing to combine. Add dates and 2 Tbsp rice malt, and pulse to form a sticky mass. Add more rice malt if needed. Press mixture into the prepared pan.
For the caramel, in the base of a high-speed blender, combine medjool dates, tahini,rice malt syrup, salt and coconut condensed milk and blend until very smooth, scraping down the sides as needed. Pour the caramel over the base layer, smooth with a spoon, and set in the freezer.
For the chocolate topping, add chocolate and coconut condensed milk to a heat-proof bowl and melt over a pop of simmering water. Once melted pour onto of caramel base.
Allow to set in the freezer for at least 4 hours. To serve, remove from freezer and cake tin. Use a very hot knife to slice into desired portions. Store in an air-tight container.