Prep time: 15 minutes
Setting time: overnight
2 cups rolled oats (if GF sub for almond meal)
3 Tbsp maple syrup
1/3 cup peanut butter
1/3 cup water
40 pitted dates (soaked in hot water for 15 minutes)
1 tsp vanilla extract
¼ tsp Himalayan pink salt
¼ cup coconut milk
200g dark chocolate, melted
Roasted peanuts (enough to cover each bar)
In a blender, combine all base ingredients together until combined and crumbly, then press firmly into a lined baking tray. Place in the fridge to set while preparing the caramel layer.
Blend all caramel layer ingredients in a blender until creamy – if too thick add more coconut milk.
Pour over and spread evenly onto the base layer. Sprinkle over peanuts and press light into the caramel. Place in a freezer overnight to set.
Slice into even bar-sized pieces and and melt chocolate in short bursts in the microwave.
Dip the bars into chocolate until completely covered and leave to set on a tray. Once set, drizzle any remaining chocolate onto the bars. Place into the fridge to set, and enjoy!