1/2 cup almonds

¼ cup walnuts

⅓ cup unsweetened coconut

6 soft fresh dates, pitted

¼ cup melted coconut oil


Almond Butter Caramel:

12 soft fresh dates, pitted

⅓ cup Justin's Maple Almond Butter

2 tablespoons maple syrup

2 teaspoons vanilla extract

 1/4 teaspoon salt

2-4 tablespoons warm water

Chocolate Ganache:

⅓ cup cocoa powder

¼ cup melted coconut oil

½ cup date syrup or maple syrup

1/8 teaspoon salt

Cooking Instructions


To make the crust, line the bottom an 8-inch round baking pan or springform pan with parchment paper. In the bowl of a food processor, combine the nuts, coconut, dates and oil. Process for 1–2 minutes or until the mixture resembles fine breadcrumbs. Press the mixture into the bottom of the pan and refrigerate 30 minutes or until set. 

To make the almond butter caramel, place the dates, almond butter, maple syrup, vanilla, and salt in the food processor and process until smooth, about two minutes. Drizzle in warm water, one tablespoon at a time, until caramel is smooth and spreadable. Spread over the crust and refrigerate 20 minutes 

In the meantime, place the cocoa powder, oil, syrup and salt in a double boiler with simmering water and stir until smooth. Pour the chocolate mixture over the caramel and smooth it out with an offset spatula. Refrigerate for at least two hours. Remove from the pan and cut into slices. Enjoy!