A decadent dessert that is innovative, full of flavour and varied textures. Category Cake Servings 12 Prep Time 20 minutes Cook Time 90 minutes Pull this out a party to impress your guests! You can also make this ahead of time since it stores well in the freezer. Chewy, bready base, a melty almost ice cream-like middle and a crunchy chocolatey top! What more could you want? Author: Janani Eswar Ingredients For the Base Whole Wheat Bread crumbs 1 cup Walnuts ¼ cup Vanilla extract 1 tbsp Date syrup 1 cup For filling Dates 10 pieces Cashew butter 1 cup Vanilla extract 1½ tbsp Non-dairy milk 1 cup For topping Stevia Sweetened Dark chocolate 1 cup Non-dairy milk ⅓ cup Directions Take an 8x8 pan with parchment paper or a silicone mould, and keep it aside. Mix all the base ingredients in a processor until the crumb mixture begins to stick together. Now, place the mixture in the prepared pan and press down to make a firm base inside the pan. Then, keep this in the fridge while you prepare the fillings. Mix the filling ingredients until smooth and pour the filling into the pan on top of the base. Smoothen the top of the mixture with a knife and place it in the freezer to set. To make the topping melt the chocolate and non-dairy milk together and pour into the pan. If you would like a crunchy topping, you can leave out the non-dairy milk. You could also opt to top with fresh fruit or chopped nuts instead of chocolate. Freeze it for 1½ hour until it is firm. After the mixture is frozen, take it out from the freezer and cut it into bars using a knife. Serve!
