INGREDIENTS:
For the lower layer:
60 g of almond flour
60 g of coconut flour
4 tablespoons Maple syrup
For caramel - the middle layer:
7 medium dates without pits
2 tablespoons Melted coconut oil
120 g of tahini
For glaze - the top layer:
3.5 tbsp. Melted coconut oil
3.5 tbsp. Cocoa powder
2.5 tbsp. Maple syrup
PREPARATION:
1. Put dates in warm water for 10-15 minutes before softening.
2. Mix the ingredients for the bottom layer in a bowl until crumbs are obtained. Pour onto a parchment covered baking sheet and compact well with a glass or any other press. Put in the freezer.
3. Whip all ingredients for caramel in a blender until smooth. Lay the mixture on the bottom layer and level it. Return it to the freezer for 2-4 hours.
4. In a small bowl, mix the ingredients for the chocolate glaze.
5. Take the "cookies" from the freezer and pour the chocolate. Place in a freezer for at least 15 minutes.
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