Base

½ cup Pecans

½ cup Almonds

4 Medjool Dates, pitted

1 tsp Cinnamon

1 tbsp Water

Filling

½ cup Tahini

½ cup Almond or Cashew Butter

½ cup Rice Malt Syrup

1 tsp Vanilla Extract 

¼ tsp Himalayan Salt 

2 tsp Water, Boiling 

Top 

½ cup Extra Virgin Coconut Oil

½ cup Cacao Powder

¼ cup Rice Malt Syrup 

Pinch of Salt

1. Blend all base ingredients until combined (I like to leave the base mixture a little chunky).

2. Press firmly one tablespoon of the mixture into small paper baking cups or silicone moulds. Place in freezer whilst preparing filling. 

3. Combine all filling ingredients in a large bowl.

4. Spoon one tablespoon of filling mixture over bases. 

5. Place in freezer until slightly set (approximately 20 minutes).

6. Melt oil in a small saucepan on low heat, then add remaining top layer ingredients,
   stir until combined.  

7. Pour evenly over filling layer and place back in freezer. 

8. Store in refrigerator once set.