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4 servings
For the caramel layer:
8 dates, pitted (we use Medjool)
60ml / 2 fl.oz tinned coconut milk
1 tsp vanilla extract
1 tbsp maple extract
1/2 tsp salt
For the chocolate layer:
150g / 5.3oz dark chocolate
200ml / 6.7 fl.oz tinned coconut milk
1 tbsp cocoa powder
1 tbsp maple syrup
1 tsp vanilla extract
For the toppings:
salt
crushed biscuits
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1st Keep
 Clawdia
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