// cookie base //
50 g (134 oz/13 cup) macadamia nuts
80 g (234 oz/12 cup) almonds
80 g (234 oz/12 cup) buckwheat groats
90 g (3 oz/1 cup) desiccated coconut
10 medjool dates, pitted
1 tablespoon coconut oil
1/4 teaspoon salt
seeds from 12 vanilla bean
// caramel filling //
14 medjool dates, pitted
1/2 teaspoon salt
155 g (512 oz/1 cup) cashews (soaked in water overnight or for a minimum of 3 hours)
125 g (412 oz/12 cup) almond butter
160 g (512 oz/12 cup) coconut dulce de leche (see below for ingredients)
60 ml (2 fl oz/14 cup) coconut cream
// chocolate topping //
00 g (312 oz) melted dark chocolate (at least 70% cocoa solids)
1 tablespoon coconut oil
1/4 teaspoon salt
35 g (114 oz/14 cup) caramelised buckwheat
// coconut dulce de leche //
400 ml (1312 fl oz) tin coconut cream
100 g (312 oz/1 cup) coconut sugar
1/2 teaspoon salt