Ingredients

• Shortbread Layer:
• 1 1/2 cups blanched almond flour
• 1/4 cup grapeseed oil
• 3 tablespoons agave nectar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Caramel Layer:
• 11 dates, pitted
• 1/4 cup almond butter
• 1/4 cup hot water
• Chocolate Layer:
• 1/2 cup coconut oil, melted
• 6 1/2 tablespoons raw cacao powder
• 2 tablespoons agave nectar

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
2. Mix almond flour, grapeseed oil, 3 tablespoons agave nectar, vanilla extract, and salt together in a bowl; press into the prepared loaf pan.
3. Bake in the preheated oven until crust is lightly browned, about 20 minutes. Cool completely.
4. Place dates in a food processor and process until a paste forms. Add almond butter and hot water and process until very smooth. Spread date mixture evenly over the cooled crust; refrigerate.
5. Whisk coconut oil, cacao powder, and 2 tablespoons agave nectar together in a bowl until smooth; pour over date layer. Refrigerate until chocolate layer is set, 8 hours to overnight.