Date and Peanut Butter Chocolate Caramel Squares
Ingredients
- 16 fat squishy Medjoul dates
- 3/4 cup PB (use roasted for that deep nutty flavour)
- 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 into a lined square tin and freeze for 1 hour.
Cut into squares, dunk in melted dark chocolate and leave to set in the fridge.