Instructions

1. Prep the square baking pan with unbleached parchment paper making sure the parchment paper is tucked/folded into all of the corners.

For the CHOCOLATE LAYER Option 1:

1. Add the chocolate chips and butter/ghee/cacao butter to a medium size saucepan. Heat over medium-low, stir until completely melted. Remove from heat. Pour into square baking pan {lined with parchment paper}. Place in freezer until set, about 15 minutes.

For the CHOCOLATE LAYER Option 2:

1. Add cacao powder, honey, butter/ghee and vanilla extract to a medium size saucepan. Heat oven medium-low, stirring constantly until everything has melted and incorporated, about 2-3 minutes. Remove from heat. Pour into square baking pan {lined with parchment paper}. Place in freezer until set, about 1-2 hours.

For the "CARAMEL" LAYER:

1. Melt butter or ghee in a medium size saucepan over medium-low heat.
2. Prep date pieces – break them in half and remove the pit. Add to the saucepan and cook for 2 minutes, stirring occasionally. Heating the dates is important, the heat softens them and the butter/ghee brings out their natural caramel flavor.
3. Pour cooked dates into food processor fitted with the “S” steel blade. Pulse until dates turn into a paste, about 30 seconds.
4. Pour date mixture onto frozen chocolate later. Grease fingers with coconut oil {water can be used on fingers too if you do not have coconut oil} and spread the date mixture all over the chocolate later - making sure to cover the whole surface.
5. Place chocolate-caramel into the freezer to set for at least 1 hour.

For the MARSHMALLOW NOUGAT LAYER:

1. Fit your standing mixer with the whisk attachment.
2. In a medium-large saucepan, heat the honey and water over medium-high heat, stirring occasionally until it starts to bubble and get foamy on the top, about 10 minutes.
3. Add two egg whites to the mixing bowl of the standing mixer. Beat on medium-high speed until firm peaks form, about 1 minute.
4. With the mixer still on medium-high, add the sea salt and cornstarch and continue to mix for about 1 minute.
5. Still beating on medium-high speed, SLOWLY and carefully drizzle the hot honey in a thin continuous stream until all the honey has been added, about 3-4 minutes {it should take this long to add the honey, that gives you an idea of how slow you need to add it}. ***Remember the honey is extremely hot, so use caution.***
6. Continue beating the mixture for about 10 minutes, then add the vanilla extract. Continue beating for about another 5 minutes or until the mixture has tripled in volume.
7. Using a spoon or spatula, scoop the mixture out into the baking pan on top of the "caramel" layer. Smooth it out and cover the whole surface.
8. Allow to cool at room temperature for about 3 hours then place in the freezer to freeze for at least 7 hours, best overnight.
9. Once set in the freezer, remove the baking dish from the freezer and use the parchment paper edges to lift the large candy out of the pan and place on a flat surface or cutting board.
10. Using a well-greased sharp chef's knife {I used coconut oil to grease my knife, but you can also do this without greasing, you might have to wash the knife between slices though}, cut the candy into 2-inch wide strips, then into 2 or 3-inch long pieces.
11. Store IN the freezer. These will not set up properly at room temperature, they need to be stored in the freezer.