🔅Base:

- 1 cup organic rolled gluten-free oats

- 1/4 cup desiccated coconut

- 1/3 cup almonds (activated if possible)

- 6 medjool dates

- 1 tbs rice malt syrup

​🔆 Instructions: blend in blender if you have a relatively powerful one like vitamix, alternatively in the food processor until sticky.

Press a thin even layer into a lined small rectangular tray. Ensure to build up the sides.

🔅 For the caramel

- 400g rice malt syrup

- 1/4 cup + 1 tbs vegan butter

- Pinch Celtic or rock salt

- 1/2 Tbs vanilla bean paste

- 1/3 cup coconut cream

​🔆 Instructions: Place the rice malt syrup in a pot and bring to boil, it should start foaming. Reduce heat and simmer for 10 minutes to reduce and thicken up the syrup. Remove from heat and allow to cool down to just warm. Add all remaining ingredients and give a good stir. Pour into your mould and refrigerate over night .

​

🔅 ​For the chocolate topping

​When ready to serve, melt down 160g of our @locolovechocolate Nirvana blocks with medicinal mushrooms. Pour over Caramel and return to freezer for 5-10 minutes to harden. Slice, serve and eat immediately 🤤