Base Layer:

• ½ cup raw cashews (or another nut)
• 2 tbsp maple syrup
• 1 soft medjool date, pitted
• 1 tbsp coconut oil
• 1 tbsp cocoa powder (I recommend using alkalized cocoa)

Cashew Cream Layer:

• 5 tbsp cashew butter
• 3 tbsp warm water
• 2 tbsp maple syrup
• 2 tbsp coconut oil
• 1 tsp pure vanilla extract
• ⅛ tsp salt

Nuts:

• 3 tbsp raw cashew pieces (or roasted peanuts)

Caramel Layer:

• ½ cup soft dates, pitted
• 2 tbsp warm water
• 2 tbsp coconut oil
• 1 tbsp maple syrup
• 1 tbsp carob powder
• 1 tsp pure vanilla extract
• ¼ tsp salt

Chocolate Ganache:

• 2 tbsp of caramel mixture above
• 4 tbsp cocoa powder
• 2 tbsp warm water
• 1 tbsp maple syrup
• 1 tsp pure vanilla extract

Toppings:

• cacao nibs, extra nuts (I used peanuts)