Ingredients
Base Layer
- 100 g rice cakes blitzed to fine crumbs
- 150 g smooth peanut butter
- 2 tbsp honey
Middle Layer
- 300 g soft Medjool dates pitted
- 1 tbsp water as needed for blending
Top Layer
- 150 g dark chocolate 70% recommended
- 2 tsp extra virgin olive oil
Instructions
Base Layer
- Blitz the rice cakes in a food processor until fine then tip into a large bowl. Add the peanut butter and honey before stirring well until the mixture comes together. Press firmly into a lined 20cm square baking tin, creating an even layer. Place in the freezer for 10 minutes while you prepare the date caramel.
Middle Layer
- Blend the dates in the food processor until smooth and sticky. Add a splash of water if needed. Spread the date mixture evenly over the base layer and place in the freezer for 30 minutes.
Top Layer
- Melt the dark chocolate with extra virgin olive oil in short bursts in the microwave or over a bain-marie. Pour over the date layer and smooth out with a spatula or using your finger tips. (if using your finger tips, have a bowl of water at the side of you and keep your fingers damp as the caramel layer is sticky)
- Return to the freezer for around 15 minutes until set.
- Slice into bars or squares using a sharp knife. Keep chilled until ready to enjoy.
Notes
Storage:
Store in an airtight container in the fridge for up to 1 week.
Can be frozen for up to 2 months – personally, I like to keep mine in the freezer.
Nutrition
Serving: 1 Bar | Calories: 201kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 44mg | Potassium: 270mg | Fiber: 3g | Sugar: 18g | Vitamin A: 32IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 2mg
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