FOR THE BOTTOM LAYER
½ cup of cashews
¾ cup of almonds
6 dates, pitted
1 tbsp of water
2 tbsp of vanilla bean powder
FOR THE CARMEL
½ cup of tahini
½ cup of date syrup (or maple syrup if you prefer)
¼ tsp of pink sea salt
FOR THE CHOCOLATE
¾ cup of coconut oil, melted
¼ cup of cacao
2 tbsp of date syrup (or maple syrup if you prefer)
splash of vanilla extract
2 scoops of Vital Proteins Collagen Peptides
OPTIONAL FOR TOPPING: Slices of strawberry. Really adds another dimension and actually tastes like a chocolate covered strawberry!
.1) Line a small loaf pan with parchment paper and spray with coconut oil.
2) Blend each layer separately in a food processor (or blender with work too) and layer on top of each other.
3) **WHEN LAYERING THE CARMEL: Oil a spatula to get it out of the food processor. Then, oil the back of a tablespoon. It will help spread this layer since it is veryyyy sticky!! GO SLOW (practice patience hehe) and keep spraying the spoon to avoid the bottom layer from pulling up.
4) Place in the freezer for 15-20 minutes
5) Take out and enjoy!