Gooey bonfire bites
Line a 18cm square tin with baking paper.
To make the base, first add the dates to a food processor and blend until they become a smooth paste. Then add the almonds, desiccated coconut and the almond butter. Blitz all the ingredients until they form a small crumb texture.
Squeeze in your hand to test if the base binds together. Once it does, spoon the base layer into the prepared tin, making sure to press the mixture down firmly into the corners and smooth evenly across the top.
Place in the fridge to chill whilst you make the caramel.
To make the caramel layer, place the dates into a food processor and blend until a paste has formed. Add the cashew butter, Original Almond Breeze® and vanilla extract then blend until completely smooth.
Remove the base from the fridge and spread the caramel evenly over the base.
To decorate, roughly chop the Roasted with Sea Salt Almonds, pistachio nuts, cranberries and chocolate buttons. Scatter these evenly over the caramel and return to the fridge for about 20 minutes until firm enough to slice.
When ready, carefully lift the gooey bonfire bites out of the tin and slice into 16 squares.
Store in an airtight container in the fridge and eat within 4 days.
Courtesy of Clean Supper Club