- Chef: Taline Gabrielian
- Serves: 8
- Time: 25 minutes
- 1 cup (150g) raw cashews
- 1 cup (140g) macadamias
- ½ cup (90g) buckinis
- 1 cup (80g) desiccated coconut
- ¼ cup (60ml) rice malt syrup
- 10 medjool dates, pitted
- 1 ½ cups (225g) medjool dates, pitted
- ¼ cup (60ml) coconut oil
- ½ cup (120ml) almond butter
- ½ cup (120ml) rice malt syrup
- 1 tsp vanilla powder
- 1/8 tsp Himalayan Salt
- ½ cup (120ml) cacao butter (about 120g solid cacao butter)
- ½ cup (55g) cacao powder
- 1/3 cup (80ml) maple syrup
- 1 tsp vanilla
- ¼ tsp Himalayan Salt
Reduce cashews and macadamias in the food processor to small pieces.
Add buckinis, coconut, rice malt and dates and continue to process. Mixture should stick together. Press crust evenly into a round 22cm cake tin lined with baking paper and refrigerate.
To make caramel, process dates, coconut oil, almond butter, rice malt, vanilla and salt in the food processor. Mixture needs to be completely smooth. You may need to add a few drops of water to loosen up the mixture and ensure that it achieves a smooth, creamy consistency. Spread caramel over the crust and freeze while you make the chocolate.
Bring a saucepan of water to boil, reduce to simmer. Add cacao butter to a heatproof bowl and place over the simmering water in the saucepan. Melt the butter, stirring with a whisk or a spatula. Check the temperature with a thermometer to ensure the temperature does not rise over 48°C. Make sure you don’t go over 48°C or 118°F. If the cacao butter has not yet melted and the temperature is rising close to 50°C, remove the bowl from the heat and let the butter melt independently.
Once the butter has melted, whisk chocolate ingredients in a medium size bowl.
Drizzle caramel with chocolate and sprinkle with salt.
Freeze for up to 3-4 hours.
Best eaten 30 minutes after removing from the freezer.