Instructions

To make the crust:

1. Process the almonds into flour in your food processor, then add the dates and process until it all begins to stick together.
2. Press into the bottom of a lined baking pan (I used a small bread pan) and refrigerate.

To make both the caramel and mocha layers:

1. Blend the ingredients in each list until smooth. Feel free to add other flavours like vanilla, chili , ginger, etc.
2. Spread the caramel onto your crust, followed by the chocolate cream. Refrigerate until completely set; this will take a couple hours.