These are the perfect treat to make for Halloween or whenever you are craving something sweet. With 3 irresistible layers of biscuit, peanut butter caramel and chocolate, you're bound to have a lot of trick or treaters showing up at your door! Vegan, gluten-free and refined sugar-free, these delicious treats can be enjoyed by everyone.
Ingredients
For the base:
- 150g mixed nuts (we used cashews & almonds)
- 1 tbsp coconut oil
- 1 tbsp brown rice syrup or agave
For the caramel layer:
- 175g dates, pitted
- 2 tbsp peanut butter
- 4 tbsp coconut cream
- Splash of coconut milk
- Pinch of sea salt
For the chocolate layer:
- 4 tbsp Aduna Super-Cacao Powder
- 40g cacao butter
- 3 tbsp agave
- 70g vegan white chocolate (for decorating)
Method
- To make the base, add the nuts to a food processor and blend until they form a flour.
- Add the coconut oil and sweetener and blend again until the mixture starts to stick together. Add more sweetener if needed.
- Pour the mixture into a lined brownie tin and press down evenly to create a smooth base. Place in the freezer to set while you prepare the other layers.
- To make the caramel layer, combine the dates, peanut butter, coconut cream and salt in a food processor and blend until smooth.
- Gradually add splashes of coconut milk to help everything blend together and create a smooth, spreadable texture.
- Spread the caramel mixture evenly over the biscuit base and return to the freezer.
- For the chocolate topping, gently melt the cacao butter and stir in the cacao powder and agave.
- Pour over the caramel layer and tilt the tray to spread the chocolate evenly.
- Return to the freezer for 2–3 hours to let the chocolate set properly.
- Once set, slice into bars using a knife dipped in hot water to prevent cracking.
- For the cobweb decoration, melt the white chocolate and add a little coconut oil if too thick.
- Pour into a piping bag and carefully pipe cobweb shapes onto each bar.
Enjoy!
Recipe by Charley's Health
