the Happy Pear Recipe.

Really sticky, sweet, chocolaty, healthy stuff.
Base layer –
raw walnut 胡桃　150g
raw almonds  ローアーモンド　150g
dates デーツ　100g
1.5 tbsp vanilla essence ヴァニラエッセンス　大さじ　1.5
2 tbsp coconut oil　ココナツオイル　大さじ２

Blend nuts first to flour like consistency – then add rest and blend till like bread crumbs
Compact really firmly into the base of the spring form tart dish ensuring an even spread.

Caramel layer –
pitted dates　デーツ　300g
almond or cashew or peanut butter 　カシューバター　またはアーモンドバター　150g
10-12 tbsp water　水　大さじ10〜12　　★デーツを水につけたときは減らすほうがよいかも。
10 tbsp coconut oil　ココナツオイル　大さじ10
1 large pinch of salt (add more if you like it) 塩　ひとつまみ

Blend for 10 mins till super smooth and carmel like. Spread a really even layer of caramel on top of the base layer doing your best to give a smooth top for the chocolate layer

Chocolate layer
Melt some dark chocolate, we use 70%　チョコレート　300g　　★250gでもOK。うちはミルクチョコなので、なおさら。
300g dark Choc melted
Spread the chocolate evenly over the caramel layer and put in the fridge to set.