2 cups raw almondsRaw salted caramel choco square
1 cup desiccated coconut
1 ½ cups pitted medjool dates, chopped

1 cup pitted medjool dates, chopped
1 T melted raw coconut oil
¼ cup filtered water
1 vanilla pod de-seeded/ 1 t Madagascar vanilla extract/ .5 t vanilla powder
½ t himalayan rock salt

Minted Chocolate Ganache
4 T melted raw virgin organic coconut oil
½  cup raw cacao powder
5 T raw local honey
2 drops doTERRA Peppermint Essential Oil*(optional)
Handful pistachio nuts, roughly chopped
Edible grade rose petals / corn flowers

Wash the almonds and dry them. Pulse them in a food processor until they are broken down to a coarse texture, then add the coconut, medjool dates and vanilla and process until it sticks together and holds its shape. If your dates happen to be extra juicy and the base is a little too sticky just add a little more desiccated coconut and pulse again. Press the mixture into a 9 inch greaseproof-paper lined baking tray and pop into the freezer while you make the caramel layer.

Blend all ingredients for the caramel until smooth and then spread evenly on the base layer. Tara-Lee’s Top Tip. Pop the baking tray in the freezer for five minutes, no longer just to allow the caramel to slightly set so the ganache layer will spread easier and not slide around and mix with the caramel.

Next blend all the ganache ingredients until shiny and silky smooth. Spread evenly over the caramel layer with the back of a tablespoon dipped in melted coconut oil. Scatter with chopped pistachios and edible rose petals/corn flowers. Freeze for two hours and slice. Alternatively cover and leave in the fridge overnight and slice and serve the following day. Final Top Tip. Try not to cut your tongue when licking the ganache out of the blender.

*I only use doTERRA Certified Pure Therapeutic Grade Essential Oils in my recipes. I do not advise or encourage the use of any other essential oils.

Check out more from Tara-Lee on her magazine page!