Four layer caramel slices with coconut, peanut butter and chocolate

Yaasss I have been so super excited to share this recipe with you! These four layer caramel slices are made with all healthy ingredients (still calorie-dense though), are sooo tasty and as a big bonus they are all impressive looking, but are actually super easy to make! Haha I love serving treats like this and wow people, when all you really need is a food processor, a freezer and a little patience ;)

The recipe was inspired by this recipe from Greener Resolutions, this recipe from Elsa’s Wholesome life and this recipe from my own blog.

Base:
3/4 cup almonds
1/2 cup shredded coconut
10 dates, pitted
2 tablespoons acacia honey (use agave if vegan)
2 tablespoons coconut oil
1 tablespoon almond milk or water

Cashew, coconut layer:
1/2 cup cashews, soaked in water for at least 2 hours
1/2 cup shredded coconut
1.5 tablespoon acacia honey (use agave if vegan)
1.5 tablespoon coconut oil
1 tablespoon almond milk or water

Caramel/peanubutter layer:
1 + 1/3 cup dates, packed (pit them first)
1/4 cup cashews, soaked in water for at least 2 hours
1-2 tasblespoons smooth peanut butter (can be subbed for almond butter)
1 teaspoon pure vanilla powder
1/3 teaspoon sea salt
1/2 – 1 tablespoon maca – optional (I use this one – affiliate link)

Raw choc layer: 
1/3 cup cacao butter, melted (you can buy it here)
1/3 cup coconut oil, melted
1/3 cup raw cacao powder (you can buy it here)
3 tablespoons acacia honey (use agave if vegan)
1/2 teaspoon pure vanilla powder
A little sea salt

Directions:

Base:
Start by adding the almonds to a food processor and give them a quick blend before adding the rest of the ingredients. Pulse until you have a cohesive and sticky mixture. Add the mixture to a pan, plastic container or whatever you have available.  I used a square springform pan, but if you don’t have one you can pretty much use whatever you have available and then line it with plastic foil or something like that for easier removal. Make sure to firmly press down the mixture, use a spoon or spatula to make the layer firm and even. Put the pan in the freezer while you make the next layer.

Coconut/cashew layer:
Simply add all the ingredients to a food processor and pulse until you have a smooth and cohesive mixture. Take the pan out the freezer, add the coconut/cashew layer and put the pan back into the freezer.

Caramel/peanut butter:
Again, simply add all the ingredients to a food processor and pulse until completely smooth. Pour the caramel onto the coconut layer and place it in the freezer once again.

Raw choc layer:
Start by melting the cacao butter and coconut oil, add the cacao butter and coconut oil to a bowl and place it in a water bath to let it melt slowly. In a bowl whisk together the melted coconut oil and cacao butter along with the rest of the ingredients, make sure there are no clumps. Then pour the chocolate onto of the other layers and put it back into the freezer to set for at least 3 hours – I left mine in the freezer overnight. Now, all there is left to do is to cut it into slices of your desired size and they are ready to eat, enjoy!

Note: Store them in the freezer until just before serving them, they never fully freeze so they can be eaten straight out of the freezer.