Healthy Chocolate and Caramel Bars
Ingredients
Crust
- 1 tbsp Maca powder, Okami Bio
- 80g gluten free mix flour
- 1 tsp baking soda
- 30g agave syrup
- 30g veggie milk
- 25g peanut butter
Caramel
- 150g dates
- 100g peanut butter
Coating
- 150g dark chocolate
- 1 tsp coconut oil
Preparation
Mix all the crust ingredients with a wooden spoon and finish with your hands to form a ball
Roll out the dough on a floured board; it should not be a perfect rectangle as edges are cut after cooking
Cook in the oven for 10-15 minutes at 180ºC
To make the date caramel, put the dates in a glass or bowl and cover with boiling water, then let rest for 10 to 20 minutes
Drain the dates and mix them with the peanut butter
Spread the caramel over the crust
Cut the edges to get a perfect rectangle and then cut several bars
Melt the dark chocolate and coconut oil for the coating
Pour the chocolate over the bars
Let the bars chill in the fridge for 30 minutes
