Tell me, what your ALL TIME FAVOURITE chocolate bar is?! Comment here, and I'll recreate it but plantbased and gluten-free!

Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka




  • 220g oat flour (2 cups)
  • 60g  agave or maple syrup (1/6 cup or 45ml)
  • 60g  coconut oil (1/4 cup)


  • 300g dates (pitted) - (approx 16  medjool dates or 1 & 2/3rd cups pitted)
  • 190g agave/maple syrup (1/2 cup)
  • 2 tbsp melted coconut oil
  • 2 tbsp nut butter (optional)
  • 2 handfuls of roasted peanuts (no skin) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

CHOCOLATE (store-bought or homemade)

  • 120g coconut oil (1/2 cup)
  • 120g agave or maple syrup (1/3 cup or 90ml)
  • 60g cacao powder (2/3 cup or 10 tbsp)


      • 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), then freeze for 30 minutes whilst you make the chocolate layer
      • Melt the coconut oil in a bain marie, stir in the sweetner and cacao powder until you have a smooth glossy chocolate sauce
      • Remove the caramel shortbread from the freezer and slice into rectangular bars (I made 7 large bars)
      • Dip each bar into the melted chocolate bowl and drizzle over to ensure its fully coated, transferring to a wire rack when finished.
      • Leave the bars to solidify at room temperature for 20 minutes and bite in! Refrigerate any remaining bars until consumed! I don't where you guys are in the world but its boiling in London and these babies wouldn't look so pretty out in the sun!

      To make this even better i dunked these in nut butter😂

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