-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
INGREDIENTS
BASE
| 220g | oat flour (2 cups) |
| 60g | agave, maple or date syrup (1/6 cup or 45ml) |
| 60g | coconut oil (1/4 cup) |
CARAMEL
| 300g | dates (pitted) - (approx 16 medjool dates or 1 & 2/3rd cups pitted) |
| 190g | date syrup or agave/maple (1/2 cup) |
| 2 | tbsp melted coconut oil |
| 2 | tbsp nut butter (optional) |
| 2 | handfuls of roasted peanuts (no skin) |
SWEET, INDULGENT AND A LITTLE NUTTY ON TOP, CRUMBLING UNDERNEATH...
ME BY WEDNESDAY, TRYING TO POWER THROUGH THE WEEK. WHO FEELS THE SAME? 🙋♀️🙋♂️
METHOD
- Melt the coconut oil and combine the base ingredients until a dough forms
- Press the dough into a baking tray or tin and place in the freezer whilst you make the caramel
- Blend the caramel ingredients in a food processor until smooth and spread over the base
- Sprinkle roasted skinned peanut halves over the top (2 handfuls), freeze for 30 minutes and bite in! Refrigerate any remaining bars until consumed!