Triple Layer Caramel Creams

Line the base and sides of a 17 cm × 17 cm square cake tin with baking paper, ensuring paper hangs over the sides for easy removal.

Combine all the base ingredients in a food processor until a dough has formed. Press evenly into the prepared cake tin, and freeze while you prepare the remaining layers.

For the cream layer, put the cashew nuts in a bowl and cover them with boiling water. Set aside to soak for 30 minutes. Drain and rinse very well.

Blend the drained cashew nuts in a food processor or high-speed blender with coconut, vanilla, milk, coconut oil and rice malt syrup until smooth and creamy.

Spread over the base layer and freeze for 30 minutes.

Carefully blend the dates, salt and water in a food processor until smooth. Spread the caramel layer onto the cream layer. Freeze for 1 hour.

Remove from the tin, cut into slices and serve.

Store the remaining slices in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.