Vegan, gluten free, contains nuts
These sweet treats are packed with protein and other goodness, treat yourself!
Makes 21 bars in a 33cm x 23cm baking tray
Ingredients:
Base
1 x cup coconut flour (120g)
1.5 cups x almond meal (150g)
3 tbsp x melted coconut oil
1/2 cup x rice malt syrup (180g)
1 tsp x vanilla
Caramel
3 cups x pitted dates (450g)
4 tbsp x peanut butter (80g)
2 tbsp x mesquite powder (4g)
3 tbsp x rice malt syrup (50g)
1/2 cup x cacao butter (35g)
2 tbsp x coconut oil
2 tbsp x coconut cream
1 tsp x vanilla
pinch x salt
2/3 cup x toasted unsalted peanuts 65g
dash x hot water
Chocolate topping
500g x your favourite chocolate
crushed peanuts (optional)
Method
Soak the dates in hot water for 3 hours or cold water overnight, this will soften them up and make them easy to blend
Preheat the oven to 160 degrees celsius
Add all of the base ingredients into a food processor and blend until it comes together in a crumbly texture
Press the mixture into a lined baking tray and try to make it as level as possible
Bake it in the oven for 10 – 12 mins or until lightly golden brown, then set aside whilst making the next layer
For the caramel, strain the water off the dates
Melt the coconut oil and cacao butter
Add all of the ‘caramel’ ingredients (except for the hot water) into the food processor and blend until smooth. Adding about 1 tbsp of hot water last, this should now resemble a thick caramel texture
Pour the caramel layer on top of the base and spread it out evenly
Set this in the freezer overnight
Once set, slice it and separate them over a lined baking tray
Melt the chocolate and then drizzle it over the slices, adding chopped peanuts if you like
Set it in the freezer for another hour to make sure the chocolate has set, enjoy!
Storage:
This slice will be fine kept in the freezer in an airtight container for around 3 months.
About the Chef:
Kim grew up in the kitchen with a love of food; learning from her mother who worked as a chef. Once Kim discovered the amazing world of plant based wholefoods and how they not only enrich your diet but your whole lifestyle, she knew that this was the area she wanted to focus her heart and soul on.
Kim’s currently sharing her passion at Billabong Retreat every second weekend as well as creating recipes which you can find at www.kimlikesfood.com.au or on Instagram @kimlikesfood