Crunchy biscuit base, smooth and salty homemade date caramel and a thin layer of crispy chocolate – the ultimate sweet treat.
Servings 8bars
Author Let's Eat Smart
Ingredients
For the caramel
200gpitted dates
100mlplant milk
1/2tspsea salt
1tspsmooth peanut or almond butter
For the biscuit
200gdigestive biscuits
9tspcoconut oil, melted
For the chocolate topping
60gdark chocolate
1tspcoconut oil
Instructions
To make the caramel
Place all of the ingredients in a blender and whizz until smooth. Taste and add more salt if required.
Place in the fridge until needed.
For the biscuit
Line a loaf tin with baking parchment.
To make the biscuit base, place the biscuits in a food processor and blitz until they are like fine crumbs. Stir in the melted coconut oil.
Press into the bottom of the loaf tin to form an even layer then pour the salted caramel over the top. Place in the freezer for 2 hours.
Once chilled
Place the chocolate in a microwave-safe dish. Microwave for 30 seconds, give it a stir then repeat until all the chocolate is melted. Stir in the coconut oil.
Remove the caramel-covered bars from the tin and cut into thin, finger-width sizes.
Using a fork, dip the bars in the melted chocolate, covering them completely. Place on a parchment-lined tray and repeat until all bars are dipped. Refrigerate for about 20 minutes or until set.