½ Cup coconut flour
½ Cup almond flour
3 tbsp coconut oil, melted
3 tbsp maple syrup
1 Cup dates (soaked in ½ Cup boiling water, then drained)
⅓ Cup coconut cream
2 tbsp coconut oil, melted
Pinch of salt
1 Cup Solomons Gold Chocolate Caramel Swirls
1 tsp coconut oil

Preheat the oven to 180C °C. Line a loaf tin with parchment paper.

In a medium bowl, mix together the coconut flour, almond flour, coconut oil and maple syrup. Ensure no lumps remain and press evenly into the loaf tin.

Bake for 10 minutes, until golden. Let it cool.

In a blender or food processor, add the soaked dates, coconut cream, coconut oil and salt. Blend until smooth, scraping down the sides halfway through if needed. Spread this mixture evenly over the cooled base, then cover and place in the fridge.

In a microwave-safe bowl, add the swirls and coconut oil. Microwave for 1 minute, in 30-second increments, stirring between each interval. Pour evenly over the date caramel and spread quickly.

Place back in the fridge, and refrigerate for at least an hour, ideally 2 hours.

Run a sharp knife under hot water before cutting into slices or squares. Store in an airtight container in the fridge.

Recipe by @feedinglara