Gooey Peanut Butter Caramel Squares
Ingredients
Base
- 100g medjoul dates
- 150g walnuts
- 150g almonds
- 2 tsp vanilla essence
- 2 tbsp coconut oil
- 1 tsp cacao powder
Caramel
- 450g medjoul dates
- 225g peanut butter
- 170g coconut oil
- roughly 15 tbsp water
- pinch of sea salt
Chocolate layer
- dark chocolate (amount as desired)
Preparation
Blend all ingredients for the base in a food processor, press into a tray, and freeze for 5 minutes.
Meanwhile, melt the coconut oil and peanut butter in a small saucepan, mixing to combine.
Blend the dates for the caramel in a food processor until they become a sticky mix.
Add the salt and the melted mixture to the blended dates and blitz together until it forms a paste.
Add water a bit at a time until the desired consistency is reached.
Spread the caramel over the chilled base.
Melt the dark chocolate
Spread the chocolate over the caramel and allow it to set.
