FOR THE BASE:
- 1 1/4 cups rolled oats
- 2 tbsp coconut flour
- 1/4 cup coconut oil, melted
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 2 tbsp maple syrup
FOR THE CARAMEL LAYER:
- 1 cup packed medjool dates (it’s about 12-14), pitted
- 1/4 cup maple syrup
- 1/2 cup creamy peanut butter
- 3 tbsp coconut oil, melted
FOR THE CHOCOLATE LAYER:
- 1/2 cup dairy free dark chocolate
- 1/2 cup peanuts, chopped (you can use salted or unsalted, I used unsalted)
Preheat oven to 350.
Place base layer ingredients in a food processor and pulse for about 1 minute, until a sticky paste is formed. Press into parchment lined baking dish.
Bake for 11-13 minutes and remove from the oven.
Next, add all the caramel ingredients to the same food processor and pulse for a few minutes until the caramel is nice and creamy. It becomes like a paste.
Use a spatula to pour over the base layer and even out.
Next, melt the chocolate (I do it in the microwave in 30 second increments) and pour over the top.
Add crushed peanuts on top.
Refrigerate overnight or freeze for two hours so it hardens. slice into squares and enjoy!
Store in the fridge or freezer.Hope you love!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
Photography by The Sweet and Simple Kitchen