Ingredients:

Crust Ingredients:
• 1 1/2 Cup Almonds
• 1 1/2 Cup Macadamia
• 1 1/2 Cup Large Fresh Medjool Dates (Pitted & Chopped)
• 1/4 Tsp Sea Salt
• 1 Tsp Vanilla Extract
Lemon Caramel Ingredients:
• 10-14 Large Fresh Medjool Dates (Pitted & Chopped)
• 1 Tsp Vanilla Extract
• 3 Tbsp Fresh Squeezed Lemon Juice
• 1 Tbsp Coconut Oil
• 2 Tbsp Natural Almond Butter
Mango Cream Ingredients:
• 3 Cups Frozen Mango Chunks
• 1/2 tsp Turmeric Powder
• 1/4 Cups Cashew Butter
• 1/2 tsp Vanilla Extract
• 1/2 Cup Coconut Cream (Pre-Refrigerated)
• 10 Drops Liquid Stevia (or 1-2 Tbsp Maple Syrup, Coconut Sap or Agave)
Raspberry Icing Ingredients:
• 1/2 Cup Natural Cashew Butter
• 1 1/2 Raspberries
• 1/4 Cup melted Coconut Oil
• 8-10 Drops Liquid Stevia (If you don’t mind the sugar you can use Coconut Sap, Agave or Maple Syrup)
• 1 Tsp Lemon Juice
• 1 Tsp Vanilla Extract

Directions:

1. Line an 8×8 baking dish with parchment paper and place in the freezer.
2. Place all crust ingredients into your food processor and pulse until dough-like with still visible crushed nuts.
3. Remove baking dish from freezer and press dough down evenly into baking dish.
4. Place all lemon caramel ingredients into your food processor and blend until completely smooth.
5. Spread evenly over dough.
6. Place all mango cream filling ingredients into the food processor and blend until smooth. Spread evenly over the lemon caramel layer.
7. Place squares in the freezer for an hour.
8. Place all raspberry icing ingredients into the food processor and blend until smooth.
9. Place into the refrigerator until squares are ready.
10. Remove squares from the freezer and cut into squares.
11. Top squares with raspberry icing. Enjoy!
12. Store in the freezer.