Makes 24 serves
Preparation time – 30 minutes
Baking time – 20 minutes

INGREDIENTS

Almond Coconut Base
1 cup (100g) rolled oats
1 cup (85g) desiccated coconut
1 cup (86g) Lucky™ almond or hazelnut meal
⅓ cup (65g) coconut oil, melted
200g fresh pitted dates

Tahini Caramel
300g fresh pitted dates
1/3 cup tahini or peanut butter
2 tablespoons maple syrup
2 tablespoons water
1/2 cup(70g) Lucky™ Australian toasted slivered almonds

Chocolate Topping
150g dark chocolate
1 tablespoon vegetable oil

DIRECTIONS

1. Preheat oven to 160°C (fan forced 140°C). Coconut almond base – Combine oats, coconut, almond meal, coconut oil and dates in a food processor and process for 2–3 minutes or until the mixture comes together.
2. Press the mixture into a baking paper lined 20cm x 30cm slice pan. Press the base down with a fork. Bake for 20 minutes or until firm. Set aside to cool.
3. Tahini Caramel – Combine dates, tahini, maple syrup and water together in a food processor until smooth. Spread caramel over base. Sprinkle with almonds and press into caramel. Freeze for 15 minutes or until firm
4. Combine chocolate and oil in a heatproof bowl and melt over saucepan of simmering water. Pour over caramel and allow to set.

Cut into squares. Store in airtight container in the fridge.