Deliciously Ella Every Day by Ella Woodward, out now published by Yellow Kite, £20. © Ella Woodward 2016. Photography © Clare Winfield.
Ingredients
For the base:
- 150g almonds
- 125g pecans
- 400g medjool dates, pitted
- 2tbsp almond butter
For the caramel layer:
- 400g medjool dates, pitted
- 6 heaped tbsp almond butter
- 2tbsp maple syrup
- 1tsp coconut oil
For the chocolate layer:
- 100g cacao butter
- 1tbsp almond butter
- 150g medjool dates, pitted
- 2tbsp raw cacao powder
- 2-4tbsp maple syrup (depending on how sweet you like it)
Method
Start by making the base: put the almonds and pecans in a food processor and blend for about 1 minute until a grainy flour forms, then add the dates and almond butter and blend again until the mix becomes nice and sticky. Transfer the mix to the bottom of a baking tin lined with baking parchment (mine is 31cm x 21cm x 6cm), pushing it down firmly with a spatula. Place the tray in the freezer for 20 minutes.
Next make the caramel layer. To do this, simply put all the ingredients into the food processor with 120ml water and blend until smooth and creamy, then pour onto the base layer and put the tray back into the freezer for 30-40 minutes, so it becomes firm enough to pour on the chocolate layer.
Finally, make the chocolate layer. Place the cacao butter in a saucepan and melt on a low heat with the almond butter. Once they’ve melted, pour into the food processor with the remaining ingredients and blend until smooth.
After the caramel has become solid, spread the chocolate layer on top, then place the tray back into the freezer and freeze for about 2 hours.
Store the whole sheet in the freezer. Take them out and leave at room temperature for 15-20 minutes to let them warm up a little, then cut them into 16 slices to serve.