We (or rather I) have been waiting patiently for this one. Dessert lovers ASSEMBLE!


For the biscuit

  • 100 g cashews
  • 50 g gluten-free oats
  • 30 g melted coconut oil, cooled 
  • 40 g maple syrup 
  • ¼ tsp vanilla extract
  • 1 pinch of salt

For the date caramel

  • 10 large Medjool dates, pitted 
  • 2 heaped tbsp almond butter (or cashew butter)
  • 1 tbsp plant-based drink, optional
  • 1 pinch of salt


  • 150 g dark chocolate, 70% cocoa
  • Sea salt, optional


  1. Preheat the oven to 180°C. 
  2. Grind the cashews and oats in a food processor. In a bowl, mix the ground oats and cashews with the melted coconut oil, maple syrup, vanilla extract and salt until a dough forms. 
  3. Line a small ovenproof container (20 x 10 cm or 15 x 15 cm) with baking paper. Press the biscuit dough into the container and prick it with a fork. Bake for 17 minutes until the edges are golden brown. Let cool for at least 15 minutes.
  4. Soak the pitted dates in hot water for 10 minutes. Blend the dates with the almond butter and the salt in a food processor or with a stick blender. If the mixture is too thick, add 1 tablespoon of the plant-based drink.
  5. Spread the date caramel onto the cooled biscuit. Place in the freezer for at least 1 hour or overnight.
  6. Remove the frozen block from the container and cut it into thin bars with a sharp knife that you previously run under hot water.
  7. Melt the dark chocolate in a bowl. Using two forks, dip each bar into the chocolate and place it on baking paper. Sprinkle with sea salt if desired. Place in the fridge to set.

© Kachen.lu

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