Ingredients
FOR THE BASE:
- 1 ¼ cups rolled oats
- 2 tbsp coconut flour
- ¼ cup coconut oil, melted
- ½ 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
- ¼ cup maple syrup
- ½ cup creamy peanut butter
- 3 tbsp coconut oil, melted
FOR THE CHOCOLATE LAYER:
- ½ cup dairy free dark chocolate
- ½ cup peanuts, chopped (you can use salted or unsalted, I used unsalted)
Instructions
- 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!
Calories: 4445kcal | Carbohydrates: 481g | Protein: 100g | Fat: 257g | Saturated Fat: 125g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 72g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 1811mg | Potassium: 4208mg | Fiber: 69g | Sugar: 204g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 549mg | Iron: 30mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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