For the base: Blend all ingredients except whole almonds. Add almonds at the end and blend so the mixture is still a bit crunchy (i.e. don’t over blend). Press in the bottom of a brownie tin.
Roughly chop 1/2 C almonds lightly press over the base. Place in freezer while making the filling.
For the filling: Blend until smooth and spread over the base. Return to freezer.
For the topping: Mix together and pour over the caramel. Drizzle 1 – 2 tablespoons peanut butter over and using a knife draw swirls to create a marble effect. Return to freezer for a couple of hours to set.
Created by Ines Scholtes – you can follow her account foodie here. Delicious!