Fudge Base:

1/2 Cup Raw Walnuts
1/2 Cup Raw Pecans
1/4 Cup Raw Cacao Powder (we subbed cocoa powder)
1/2 Tsp Vanilla Extract
Pinch of Salt

Cookie:

1 Cup Raw Almonds
1 Tb Melted Coconut Oil
1 1/2 Tb Raw Agave (we subbed sugar free syrup)
1/2 Tsp Vanilla Extract 

Caramel Filling:

25 Medjool Dates
2 Tb Melted Coconut Oil
1 Tb Almond Butter
1 Tb Almond Milk

Chocolate Top:

Agave, Cacao Powder & Melted Coconut Oil in a ratio of 1:2:1. 

Directions:

Put all base ingredients in a food processor. Blend until a dough is formed and line the bottom of an 8x8 pan with dough. Place in freezer. Place all cookie ingredients in a food processor and blend until a dough is formed. Remove the pan with the base layer from freezer and layer the cookie on top. Put back in freezer, Place all caramel filling ingredients in a food processor until smooth. It may take a while, just be patient. Spread the caramel filling on top of the base and cookie layers. Run a knife under hot water to spread if needed. Place back in freezer to harden. Top with raw chocolate and let whole pan freeze for 4 hours. Cut into squares and enjoy! No flour or refined sugar is an extra bonus!

Nutrition (28 squares):

84 Calories | 6.2g Fat | 7.2g Carbs | 4.6g Sugar | 1.6g Protein