• Lightly spray a 20 cm square cake tin with oil. Line base and sides with baking paper.
• Place Almonds in TMbowl

  8 SECONDS / SPEED 5 - Set aside
  65 g Roasted Almonds
• Add Dates (cut in half) to TM Bowl

  10 SECONDS / SPEED 7 – if not chopped do it again for another 5 seconds
  400 g Pitted Medjool Dates
• Add Almond Butter & Vanilla Essence - including almonds

  20 SECONDS | REVERSE | SPEED 5
  100 g Almond Butter, 2 tsp Vanilla Essence
• Add Rice Puffs

  10 SECONDS | REVERSE | SPEED 3
  45 g Gluten Free Rice Puff Cereal
• Press into tin – wet hands if necessary

CHOCOLATE & SEA SALT TOPPING

• Make sure the bowl is DRY!!

  Weigh in chocolate to TM Bowl
  70 g Dark Chocolate (70% Cocoa)
• Chop – 10 SECONDS | SPEED 7
• Melt – 3 MINUTES | 50º | SPEED 2
• Spread over slice and sprinkle with Sea Salt – Refrigerate 3 hours
  1 tsp Sea Salt