¼ cup dates (soaked in hot water for 30 minutes if not soft)
¼ cup shredded coconut
2 tablespoons coconut oil, melted
1 tablespoon maple
pinch of salt
caramel peanut butter
1 cup dates (soaked in hot water for 30 minutes if not soft)
¼ cup peanut butter
2 tablespoons non-dairy milk
2 tablespoons coconut oil, melted
pinch of salt
chocolate
¼ cup coconut oil, melted
2 tablespoons cocoa
2 tablespoons maple syrup
Instructions
Line a 9" x 5" loaf pan with parchment paper. This will help the bars come out easily.
To prepare the crust, pulse the oats in a blender or food processor until flour is formed. Add all other crust ingredients and pule until mostly smooth texture is formed. Scoop the mixture out and press it into the bottom of the pan.
To prepare the caramel peanut butter layer, blend all ingredients until smooth. Spread the mixture over the crust layer.
To prepare the chocolate layer, in a small cup, stir all ingredients together until smooth. Pour over the caramel layer. Sprinkle a little salt on top.
Place the pan in the refrigerator to set (at least 1 hour, until top is firm). Remove the pan and gently tug on the parchment paper to remove hardened piece. Use a knife to slice into bars and store in an airtight container in the fridge.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/01/09/7523/