Paleo Praline

Base

2 cups shredded coconut

¼ cup maple syrup

2 tbsp coconut flour

Cook coconut in oven about 5 mins.  200C until golden. Combine with coconut flour and maple in blender. Press into small tray.

Filling

1/3 cup maple syrup

3 tbsp coconut oil

6 pitted dates

Blend until smooth. Pour over base. Sprinkle with ½ cup slivered almonds. Freeze until firm, then cut into squares. Dip in melted dark choc and freeze again.

(16 pieces in very small tray).