Mix Lucy Bee Creamed Coconut, Lucy Bee Coconut Sugar and water in a mug until fully combined. Once the Lucy Bee Coconut Sugar has dissolved, add this mixture to a bowl along with Lucy Bee Coconut Flour and mix with a spoon or your hands to fully incorporate the ingredients.
When you have a crumb-like consistency, transfer to a container and press down to compact as firmly as you can. Put this into the fridge to chill and harden, for approximately 10 minutes.
FOR THE CARAMEL:
Whilst the base is setting, in a high-speed blender add the dates, maple syrup, water, Lucy Bee Himalayan Salt, if using and blend into a smooth spread and then stir the melted Lucy Bee Creamed Coconut into the caramel. Carefully spread this over the base and return to the fridge (this is just to chill the caramel, however it will not set).
FOR THE CHOCOLATE:
Finally, in a clean mug/bowl, mix together Lucy Bee Creamed Coconut and Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate until it resembles a melted chocolate consistency. Sweeten with maple syrup, if using.
Pour the chocolate over the top of the caramel layer and spread to the edges. Leave in the freezer for 5-10 minutes or in the fridge for 20+minutes to set.
Once the chocolate layer has set, cut into individual pieces. Store in the fridge or freezer (note: the caramel will remain a deliciously soft consistency).
TIP: Try adding a handful of peanuts to the caramel layer for a “snickers” style bar.