For the Chocolate Layer:
16 Medjool dates, pitted
½ cup + 1 Tablespoon natural peanut butter
3 Tablespoons cacao powder
For the Peanut Layer:
½ cup roughly chopped peanuts
For the Caramel Layer:
¾ cup natural peanut butter
½ cup coconut oil
½ cup coconut nectar/maple syrup
¼ teaspoon sea salt
2 Medjool dates
2 Tablespoons almond milk
1. Line up a square baking pan (or pyrex) with parchment paper.
2. Start by creating the chocolate layer by adding all ingredients into a food processor. Pulse until well combined and a sticky dough starts to form.
3. Transfer the dough to the baking pan and spread evenly pressing it down with your fingers. – this gets super oily due to the oil in peanut butter, that’s okay!
4. Cover with plastic wrap and take it to the fridge to set while you prepare the caramel layer.
5. Combine coconut oil, sea salt, peanut butter and coconut nectar (or maple syrup) in a glass bowl and put it over a pan of boiling water. Stir until well combined and melted.
6. Transfer to a food processor. Add Medjool dates and almond milk. Pulse until you get a creamy-like texture.
7. Take the baking pan out of the fridge. Evenly sprinkle the peanuts and with the use of a spatula carefully spread the caramel on top.
8. Cover once again with plastic wrap and take to the freezer to set for at least 2 hours.
9. Cut into squares and enjoy.
These are great as a pick-me-up afternoon snack when you’re wanting something sweet or as a dessert. And are seriously out of this world.
It is best to store them in the fridge and only take them out right before serving as the coconut oil starts to melt if the temperature is too warm.