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

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