Servings: 8 bars
Total time: 50 min (plus cooling time)
- Prep Time: 40 mins
- Cook Time: 10 mins
1 ¼ Cup Dates, soaked in warm water for 10 min and drained
FOR THE DATE AND PEANUT CARAMEL
- ¼ Cup Dates, soaked in warm water for 10 min and drained
- 3 ¼ tbsp Twisted Nut Peanut Butter
- 1 tbsp maple syrup
- 6 tbsp oat milk
- 1 pinch salt** unless the peanut butter you are using us slightly salted
- ¾ Cup (90g) Roasted Peanuts
FOR THE OAT BASE
- 1 ¾ cup made into flour
- 1 ¼ cup of date and peanut butter caramel ( see above )
FOR THE CHOCOLATE COATING
- 120 grams 85% - 90% dark chocolate
- 1 tsp coconut oil
- In a food processor, combine the soaked and drained dates, Twisted Nut peanut butter, maple syrup, oat milk and pinch of salt - blend until smooth
- Add the ground oats into a bowl and add in 1/4 cup of that precious date & peanut butter caramel. With a spoon or your hands (I prefer using my hands for this step), stir this mixture until well combined and a slightly crumbly dough forms. Evenly distribute this oat base into either silicon bar moulds or a rectangular dish (lined with baking paper) and press it down firmly.
- Add about 1 heaped teaspoon of the remaining date & peanut butter caramel onto the base and with a spatula or small spoon, smoothen it out. Add the peanuts on top and slightly press into the caramel. Place in the freezer for at least 2 hours.
- Once the base & caramel have hardened, remove each bar from the moulds or, if you used a rectangular dish, slice them into bar shapes (ca. 12cm x 4cm).
- Place the chocolate in a metal bowl along with the coconut oil and melt it over a water bath. With two forks, drop every bar into the melted chocolate so that every part is fully covered, allow excess chocolate to drip down and place them on a plate or rack lined with baking paper (use one that fits into your freezer). Once all the bars are covered in chocolate, place them back in the freezer for at least 30 minutes.
- Optional: if you have a few drops of chocolate left over (I did, but we need as much chocolate as I stated in the recipe to ensure enough mass to roll the bars in), I suggest you made chocolate bark: simply pour the chocolate onto a plate or other flat dish lined with baking paper and spread out thinly. While the chocolate is still liquidity, sprinkle granola, roasted nuts and seeds, raisins or figs on top and finish with a pinch of sea salt and/or cinnamon. Place in the fridge for 30 minutes - 1 hour and break into chunks. Don’t to forget to share though!
- Store in the freezer but mind you that these won’t last long. If they do, it would be the surprise of a century!