Salted Caramel & Peanut Butter Swirl

Salted caramel & peanut butter are like a match made in heaven!!!!!!

 

Ingredients

BASE

• ½ cup Medjool dates pitted
• 1 cup raw almonds
• ½ cup raw cashews
• 1 tsp vanilla extract

SALTED CARAMEL & PEANUT FILLING

• ½ cup Mayver’s Hulled Tahini
• ½ cup maple syrup
• 3 heaped tbls peanut butter (click the link for my easy peasy peanut butter recipe)
• 1/2 cup coconut oil
• 1 tsp vanilla extract
• Pinch of Himalayan salt

CHOCOLATE SWIRL

• 1 block of dark chocolate. I like Loving Earth Coconut Mylk Chocolate melted
• 2 tbls coconut oil

OR

• 1/2 cup Changing Habits Cacao Wafers
• 2 heaped tbs coconut oil
• 2 tbs maple syrup

Method

• In your Thermomix (speed 8, 9 seconds) or food processor whizz all base ingredients until ground up and sticky
• Press into a slice tin lined with cling wrap and place in the freezer
• Add all caramel ingredients to your thermomix (speed 7, 5 seconds) blender or food processor and whizz to it is combined and creamy
• Pour on top of base and place in the freezer while you melt the chocolate
• Melt cacao wafers, coconut oil and combine with maple syrup (or just melt a block of chocolate) in the microwave, double boiler or thermomix .  (Thermomix 50 degrees, 2 mins, speed 3)
• Place spoonfuls over the caramel layer and then use a skewer to swirl chocolate and caramel together
• Place in the freezer until set (approx 1 hour)
• Once set, slice with a hot knife and store in the freezer