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For the Shortbread Layer:

2 cups almond flour

1/2 cup avocado oil

1/3 cup coconut sugar or maple syrup

1 tsp. Vanilla extract

For the rest of the treat:

2 cups melted dark chocolate with a little oil

10 oz almond or cashew butter (make sure pure with no sugar added)

Handful chopped pistachios, sliced almonds and raisins

Medjoul dates, halved and pitted

For the shortbread layer:

Mix all the ingredients together in a bowl till your almond flour when mushed together can hold.

Then on a parchment lined 1/2 tray baking sheet, mash it down till you have a crust layer .

Bake on 325F for about 10–13 minutes till lightly browned.

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Remove and stick into the freezer for a minimum of 30 minutes

Once it is frozen, layer first some of the melted chocolate onto the crust.

Then top with some pistachios, almonds and raisins.

Place your dates over that layer, and form on layer of halved dates (that’s your caramel layer)

Pour the nut butter over the dates and spread it out evenly.

Then pour and cover that layer with more melted chocolate.

Freeze again for another 30 minutes.

Cut slices and then eat and freeze or refrigerate the rest in. Tightly sealed container.