Makes: 9-12 Slices
Prep Time: 10 Minutes
Oven Temperature: 175
1 Cup Gluten Free Oats
1 Cup Almond meal
1/3 tsp salt
2 tbsp honey
2 pitted Medjool Dates
3 tbsp Coconut Yogurt
1 Cup packed pitted Medjool Dates
2-3 Tbsp Water
2 tsp Pine Pollen
Pinch of sea salt
1/2 Cup Coconut Condensed milk
1/3 Cup Creamy Almond butter
1/2 Cup Chopped Pecans
1/4 Cup Coconut flakes
1/2 Cup dark Chocolate Chunks
Preheat oven to 175C and line 9X5 loaf pan with parchment paper.
Prepare crust by adding all crust ingredients to a food processor and pulse until a sticky dough forms.
Place crust into loaf pan and press down creating an even layer of dough all the way to the edges of the pan.
Bake for 12 minutes, then set aside to cool.
While crust is in the oven prepare Date Caramel by adding all ingredients to your food processor and blend until you have a smooth spreadable paste.
Begin to layer: spread an even layer of date paste on top of crust, sprinkle on pecans, drizzle on almond butter, coconut condensed milk, coconut flakes and chocolate chunks. Press down slightly.
Bake for another 10-12 minutes until coconut looks toasted.
Allow to cool completely, preferably in fridge for a couple hours before cutting.