Snacking doesn't get much better than this...prepare to indulge in 3 heavenly layers of Super-Cacao chocolate, peanut butter caramel and a crunchy biscuit base with a hint of coconut. Vegan and refined sugar free, we can guarantee these won't last for long...
Ingredients:
For the base:
1/2 cup oats
1/2 cup unsalted cashews
1/2 cup desiccated coconut
1/4 cup dates, pitted
1 tbsp crunchy peanut butter
1 tbsp coconut oil
1 tbsp maple syrup
For the peanut butter caramel layer:
1 cup dates, soaked for 30 mins in boiling water
1 tbsp brown rice syrup
4 tbsp unsweetened almond milk
1/4 cup + 1 tbsp crunchy peanut butter
1/3 cup unsalted peanuts, roughly broken down into small pieces
pinch of pink salt
For the chocolate layer:
2 tbsp Aduna Super Cacao Powder
2 tbsp coconut oil
1 tbsp coconut butter
1 tbsp crunchy peanut butter
1 tbsp maple syrup
Method:
For the base, start by placing the oats and cashews in a food processor and process until they have broken down. Add the rest of the ingredients and process again until the mixture is fully combined. Transfer the mixture to a lined baking tray and press down with your fingers to form an even base layer. Place the tray in the freezer while you make the caramel layer.
To make the caramel layer place all the ingredients (except the peanuts) in a food processor and process until you reach a smooth consistency. Remove the tray from the freezer and spread evenly over the base layer. Sprinkle over half the peanuts and place back in the freezer.
To make the chocolate layer melt the coconut butter and oil in a pan over a gentle heat. Once melted, take off the heat and stir in the rest of the ingredients until a silky smooth consistency is reached. Leave to cool slightly before spreading evenly over the caramel layer and sprinkling with the rest of the peanuts.
Place back in the freezer to set for around an hour before cutting into squares and devouring! Store in the fridge or freezer.
Enjoy!
