Brownie Base

• 3/4 cup chopped dates
• 1/2 cup ground flax
• 1/3 cup cocoa powder
• 1/4 cup almond flour
• 1 tsp. vanilla

Place all ingredients in food processor and process until dough will stick together when pressed between fingers. Press into a parchment lined 6 x 6 or 5 x 7 inch pan.

Caramel Filling

• 2 tsp. unsweetened almond milk
• 1 tsp. natural peanut butter (no sugar added)
• 1/2 tsp. vanilla
• 1/2 cup date puree
• pinch of salt

Place all ingredients in food processor and blend smooth, scraping down sides as needed. Spread over base.

Chocolate Topping

• 1/4 cup sugar free chocolate chips
• 1 square of Lindt 95% chocolate
• 1 tsp. coconut oil

Place all ingredients in glass microwave safe dish and heat in microwave on high for 30 seconds. Stir and then heat at 10 second intervals until melted. Spread on top of caramel. Refrigerate for 15 – 20 minutes to allow chocolate to start to set. Remove and score through chocolate before it gets too hard, cutting into small bite size squares. Store in fridge. Great snack for those sweet cravings.