Date & Pb Chocolate Caramel Squares
Ingredients
- 16 fat squishy medjoul dates
- 3/4 cup PB
- 1/2 tsp maca (optional)
- 1/2 tsp vanilla extract
- 1/4 cup ground almonds
- 85g dark choco
Preparation
Blend the dates and PB
Pulse through the ground almonds, maca and vanilla
Push in time a lined square tin and freeze for 1 hour
Cut in to squares, dunk in melted dark choc and leave to set in the fridge