Made with Leda Mini Rice Cakes

Ingredients
⅓ Cup cacao
¼ Cup coconut oil, melted
1 Tbsp rice malt syrup
12 Leda Mini Rice Cakes
400g Medjool dates, pitted, soaked in ¾ cup boiled water
½ Cup cashew butter
2 Tbsp Rice malt syrup
1 Tsp Vanilla extract

Garnish
Freeze dried strawberries
Macadamia nuts, roughly chopped
Coconut, shredded

Method
Place cacao, coconut oil and rice malt syrup in a medium heatproof bowl over a saucepan of simmering water and stir until smooth.

Spoon cacao mixture into a 12 cup mini muffin pan. Refrigerate until set.

To make the date caramel, place the dates, cashew butter, rice malt syrup, and vanilla extract in a food processor and process for 1-2 minutes or until smooth.

Add caramel mixture to the muffin holes over the cacao base leaving enough room for the rice cakes. Refrigerate until ready to serve.

Top each muffin hole with mini rice cake.  Remove from silicone mould, flip and serve with rice cake as the base.
Garnish with macadamia, freeze dried strawberries and coconut and serve immediately.

Makes 12