Chocolate Crackle Caramel Slice
[Vegan, Gluten-Free]

To Make the Crust:

1. Pre-heat the oven to 375°F.
2. Mix the arrowroot biscuits, the vegan butter, and vanilla extract in a food processor until they’re well combined.
3. Press this mixture into a brownie tin.
4. Bake it in the oven for about 10 minutes or until it’s golden brown. Take it out of the oven and let it cool completely.

To Make the Caramel:

1. Pit your dates.
2. Blend all ingredients in a food processor or high powered blender.
3. Layer the caramel on top of the base evenly and place it in the freezer.

To Make the Chocolate Crackle Layer:

1. Make sure the almonds are toasted and cool.
2. Melt the chocolate in a double boiler or in a bowl over a saucepan of hot water.
3. Add the almonds, rice bubbles, and coconut in a bowl and then add the chocolate and mix together.
4. Spread this mixture on top of the caramel layer and place back in the freezer to set.
5. Once set, cut the treats into squares with a hot knife.