Makes 9
Base layer:
½ cup almonds

½ cup macadamias
4 medjool dates
2 tsp. coconut oil
1 tbsp. water

Salted caramel layer:
1 ¼ cups Mayver’s Hulled Tahini
4 medjool dates
1 tbsp. maple syrup
¼ cup hot water
1 pinch Himalayan salt

Chocolate layer:
100g 70% dark chocolate

Extra Mayver’s Hulled Tahini (optional)


1. Combine all base layer ingredients in a food processor and process until mixture comes together. Divide mixture between 9 silicone cupcake forms or a small baking tray lined with foil. Place in the freezer
2. Combine all caramel layer ingredients in a food processor until smooth. Take the cupcakes filled with the base layer and divide the caramel between each, spreading until smooth. If using a baking tray, simply spread over the base layer until smooth. Place back into the freezer
3. Melt the chocolate in the microwave, stirring every 30 seconds. Take the caramel cups out of the freezer and place a 1.5 tbsps. of melted chocolate over each. If using a baking tray, simply pour the chocolate over the slice and give it a shake until even.
4. Return them to the freezer to set for 3 hours or overnight. I like to serve mine with an extra drizzle of Mayver’s Tahini!