1cuporganic raw activated sunflower butteror other nut/seed butter, natural peanut butter is excellent
3tbsporganic virgin cold-pressed coconut oil
1dropperWild Bloom Botanicals rose tincture
2tbsporganic maple syrup
1tbsporganic vanilla
1/4tspsea salt
Homemade chocolate topping
1/2cuporganic cacao butter
1/3cuporganic coconut butter
1/4cuporganic virgin cold-pressed coconut oil
1tbsporganic maple syrup
1/2cupraw Wild Bloom botanicals cacao powder
1scoopgrass fed collagenoptional
Instructions
Line a bread loaf pan with parchment paper and set aside. Make the base. In a small saucepan over medium-low heat, lightly toast and stir the almonds and cashews until fragrant, or place them in the toaster at 175°C/350°F for 5-10 minutes (be careful and keep an eye on them as they burn quickly).
Place the almonds, cashews, hemp seeds, cinnamon and sea salt into the food processor and blend to reduce to a fine crumble. Add the dates, vanilla, and filtered water. Blend to combine until the mixture turns into a sticky crumble. Scoop the crumble onto the bottom of the loaf pan and press it in. Pop it into the freezer briefly while you make the filling.
Make the caramel filling. In the food processor, add the sunflower seed butter, coconut oil, rose tincture, maple syrup, vanilla, and sea salt. Blend to combine into a smooth paste. Remove the loaf pan from the freezer and spread the nut butter paste evenly on top of the base layer. Return the pan to the freezer to harden.
Make the topping. In a small saucepan over medium-low heat or double broiler, gently melt the cacao butter, coconut butter, coconut oil, maple syrup, cacao powder, and collagen, if using. Remove the pan from the freezer and spread the chocolate evenly over the caramel layer. Return the pan back to the freezer until the slice hardens, about 30 minutes. Thaw, slice and serve!
Notes
For the chocolate topping, you could also use 1/2 cup refined sugar-free raw dark chocolate bars (no lecithin or fillers) melted with 1 tbsp coconut oil and a big pinch of flaky sea salt.
Store any unused portions in the refrigerator—if you even have any, that is.
For longer term storage, place in a sealed glass or silicone container in the freezer for 3-6 months.
Click here for the Wild bloom Botanicals rose tincture!