VERY IMPORTANT: I recommend splitting this recipe in half and then combining both batches into the pan at the end. I find dates are very hard on the food processor even when they are coated with the almond or nut butter. We don’t want anyone burning out their motors! If you have a super powerful processor then go ahead and blend this all in one go. 

1. Pit all of your dates and measure out 1.5 lbs (separate into 2 piles both equaling .75 lbs.)
2. Dice up the dates into small squares so they are easier to process in the food processor. 
3. Line your cake pan with wax paper so when you mold your “caramel” it wont stick and will be easy to remove. 
4. Add half of the dates to the processor, then add 1/2 of your almond butter, almond flour, cacao powder, maca powder and vanilla extract. 
5. Process and blend until completely combined into a smooth mixture without any clumps.
6. Transfer to pan.
7. Repeat this process for the second half of your batch by adding the second half of the dates and the second half of all of the ingredients to the processor and processing once more.   
8. Transfer this second batch to the pan
9. Distribute the mixture evenly by pressing and spreading firmly with your hands. 
10. Once the entire pan is filled with an even amount of “caramel” take another piece of wax paper, or reusable beeswax paper, and press it on top of the mixture to cover the top completely. You can also press the wax on top to make the mixture even more flat and even. 
11. Place in the refrigerator for minimum of three hours to chill and set.
12. Remove from fridge, turn out onto flat surface so the top of the caramel is now on the counter and the bottom is now on the top. Then remove the wax paper. 
13. Slice into even rows and then slice each row into uniform pieces. 
14. Wrap in wax and store in the fridge up to 2 weeks!

Please note: You don’t have to fridge these but they keep longer when cold. Also, the texture will be firmer when chilled so if you want a more chewy, gooey texture take them out of the fridge for at least five minutes before eating. If you don’t refrigerate them I would consume in under a week.