Recipe Intro From feedfeed
Prep time 10 minutes
Cook time 240 minutes
To make the base: add flax meal, coconut, cacao and salt to a high-speed food processor. Pulse until combined. Add dates and 2 tablespoons rice malt, and pulse to form a sticky base. Add more rice malt is needed.
Press mixture into the base of a 6-inch square cake tin.
Add all caramel ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least once.
Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the chocolate top.
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 serves. Store in an air-tight container, and ENJOY!!!