Ingredients
Base
- 165g ground almonds (or almond flour)
- 50g oat flour
- 40g maple syrup
- 50g coconut oil, melted
Caramel
- 150g pitted dates*
- 50ml reserved date water (see method)
- 50g peanut or almond butter
- 30g coconut oil, melted
- Flaky sea salt, to taste
Chocolate Topping
- 100g dark chocolate
- 1 tsp coconut oil
*If using partially dried dates instead of Medjool, soak them in boiling water for 10 minutes and set aside.
Instructions
- In a bowl, mix the ground almonds, oat flour, maple syrup, and melted coconut oil until the mixture resembles sand. Press firmly into a lined loaf tin and place in the fridge to set.
- Blend the soaked dates with 50ml of the reserved soaking water (skip this step if using Medjool dates), nut butter, and melted coconut oil. Blend until smooth and thick, then season with flaky sea salt to taste.
- Remove the tin from the fridge and evenly spread the caramel over the biscuit base. Return to the fridge for at least 3 hours to set.
- Melt the dark chocolate with coconut oil, then pour over the set caramel. Let it harden at room temperature, or pop it back into the fridge for 5–10 minutes.
- Once fully set, slice into bars using a warm knife for clean cuts.
Note: Macros calculated based on 10 servings. Values may vary slightly depending on specific ingredients used.