Directions

1. Line the base of a 9-inch springform tin with baking parchment
2. Break the chocolate into small bite size pieces. Melt the chocolate in a bain marie/microwave until fully melted and set aside.
3. For the base layer, add cashew nuts, walnuts and the Ryvita crispbreads to a food processor and blend till they reach a bread crumb like texture. This should take about 2-3 mins. Add vanilla extract and coconut oil to the food processor and blend until they reach a nice, smooth texture and it comes together. This should take about 2-3 mins. Transfer to your lined springform tin. Spread the base out in an even layer and compact using the back of a spoon, so that it’s all super level and compact. Add the base to the fridge to set while we make the caramel.
4. To make the caramel, melt the oil and almond butter over a low heat in a medium pot, whisking to combine. Add to the food processor along with the dates, and salt and blend until it becomes a paste, add the water and blend until it is incorporated making a lovely caramel texture, this should take around 2-5 minutes, depending on your food processor. Spread the caramel over the chilled base in an even layer. Pop back in the fridge for 2 minutes.
5. Check the consistency of the chocolate is still smooth and melted. If it has begun to set slightly, just pop back on the pot of hot water for a moment. Pour the melted chocolate over the caramel to cover it evenly and pop back in the fridge for 15 minutes to set.
6. When nicely firm and set, cut around the edges of the tin to free the cake from the side of the tin and remove the springform and slice with a sharp knife (run under hot water for a minute so that it’s easier to slice) into desired size slices. We recommend 12 slices.