Ingredients
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)
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!
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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