Ingredients.
BASE:
1 1/2 cups almond meal
1/2 cup dessicated coconut
1/4 cup maple syrup
1 tablespoon coconut oil, melted
2 tablespoons smooth peanut butter
1/2 teaspoon salt
PEANUT CARAMEL:
3/4 cup dates, pitted & soaked
1/4 cup coconut cream
1/4 cup smooth peanut butter
1 tablespoon hulled tahini
1/2 teaspoon salt
COATING:
200g dairy-free chocolate, melted
*Storage tips: in the freezer for months or in the fridge for a week!
Method.
1. Line a container with non-stick paper (mine was 8x 15cm )
2. Make the BASE: In a bowl, combine all the ingredients for the base until a cookie dough consistency. Press this into the lined container. Place in the fridge
3. Make the PEANUT CARAMEL: blend the dates & coconut cream in a food processor/blender until smooth. Add in the remaining ingredients. Transfer as an even layer over the base.
4. Sprinkle the roasted peanuts evenly over the caramel and press them into the mix
5. Freeze overnight until the caramel is set
6. Slice the slab into 6 logs.
7. Melt the chocolate and coat each bar in it. Sprinkle chopped peanuts over the top
8. Return to the freezer to let the chocolate set
*Storage tips: in the fridge for up to 1 week or in the freezer for months, allowing it to thaw at room temp for 5 minutes prior to eating
Enjoy!
