For the crust:

• 1 c each almonds and dates
• ½ tsp sea salt
• For the ‘caramel’:
• 200 g cashew, almond or peanut butter
• ½ c coconut oil
• 1 c dates

Seeds of one vanilla pod

• For the Chocolate:
• 1/3 c coconut oil
• 3 tbsp cocoa
• ¼ c maple syrup
• 1 tbsp boiling water

To make the crust put the almonds, dates and salt into a food processor and whizz until the mixture sticks together.  Press into a slice tin and place in the freezer

For the caramel, place the nut butter, coconut oil, dates and vanilla into the food processor and blend until smooth.  Spread over the crust, and place the tin back in the freezer.

For the chocolate, place the ingredients in the food processor and blend well before spreading over the caramel.  Refrigerate for about 2 hours or until set.

• 2 large grapefruit
• 2 large sweet oranges
• 4 limes
• 4-5 c sugar
• 10 g butter

Carefully remove the rind from the fruit without including the pith.  Finely slice the rind and set aside.  Remove the pith from the fruit reserving half of it. Slice the flesh of the fruit saving the pips and putting these into a muslin bag with the reserved pith.

Place the fruit, rind, and muslin bag into a pot with 2 cups of water and simmer covered for about an hour until the rind is soft.  Remove the muslin bag and squeeze gently to remove the pectin.

Measure the fruit mixture and add equal parts of sugar.  Stir over a low heat until the sugar is disolved.  Increase the heat and boil stirring occasionally for about 15 minutes or until a setting point it reached.

Remove the pan from the heat and stir in the butter.  Stand for 15 mins, remove any scum and pour into sterilised jars.