Almond Butter Date Caramel Bars

Pulse your base ingredients (gluten free oats, dried mulberries, dates, almond meal) until well combined. Add to a non stick pan and freeze for 30 minutes to an hour. Blend 2 cups of pitted dates until it makes an ooey gooey paste. Add a Date layer on top of the base and freeze until formed. For the almond butter layer: blend 4 cups of raw almonds with a food processor or high speed blender (I used my @blendtec twister jar) until smooth almond butter is formed. Then add your almond butter layer, and freeze. Add another date layer and then top with the last of your almond butter, fresh strawberries, and carob chocolate drizzle. For the carob chocolate drizzle: mix carob powder, water, and coconut sugar until creamy.