• For the base

• 1 cup Almonds
• 1 cup Coconut Flakes
• 1 cup Medjool Dates, pitted
• Pinch of salt

• For the peanut caramel

• 1 cup Medjool Dates, pitted, soaked & drained
• 3 tbsp Natural Peanut Butter
• ½ cup Agave or Coconut Nectar
• ½ cup Raw Cashews, soaked for 3 hours
• ⅔ cup Almond Mylk
• ⅔ cup Loving Earth Coconut Oil, melted
• 2 tsp Vanilla Bean Paste
• ½ tsp Salt

• For the topping

• Crushed Peanuts
• Loving Earth Caramelised Buckinis Clusters

• Step 1 :Make the base by first blending the almonds and coconut in a food processor until a fine crumb forms. Add the dates and continue to blend/pulse until it binds into a dough. Press into a lined loaf tin and freeze.
• Step 2 :For the caramel, simply blend everything apart from the coconut oil in a high powered food processor until it's a smooth paste. Add the coconut oil last and continue to blend until no lumps remain.
• Step 3 :Pour over the base and freeze the whole slice overnight. The next day, slice with a hot, wet knife and decorate with crushed peanuts and buckinis. Keep stored in an air-tight container in the freezer and simply defrost pieces for 10-15 minutes before eating.