Ingredients
- 140 g Oats
- 3 tbsps Maple syrup
- 6 tbsps Smooth peanut butter
- 12 Medjool dates pitted
- 90 g Dark chocolate 70% cocoa
- 4 tbsps Hot water
Instructions
- For the base – Add the 140 g of oats, 4 tbsps of peanut butter and 3 tbsps of maple syrup to a bowl. Stir to combine really well until you have a firm mixture. If it is still crumbly, add a little more peanut butter.
- Line a loaf tin with some parchment paper and press the base mixture down firmly. Place in the freezer for 15 minutes to set.
- In the meantime place the pitted dates into a food processor and blitz for 30 seconds (the mixture should mould together and be very thick) After the 30 seconds, add 2 tbsps of peanut butter and 4 tbsps of water. Blitz again for 2 minutes until smooth.
- After 15 minutes, remove the base out of the freezer and top with the date caramel mixture. Spread evenly with the back of a spatula before placing back in the freezer for 15 minutes.
- Finally, break up and melt the 90 g of dark chocolate in the microwave for 2 x 30 second intervals stirring in between each one. Pour the melted chocolate over the date caramel, spread evenly and place in the fridge for 10 minutes ( I like to cut into slices after 10 minutes before the chocolate becomes to firm otherwise it will crack when you come to slice them)
- After slicing, store in the fridge for up to a week….. although I will be surprised if they last a few days.
Nutrition
Serving: 1 Serving | Calories: 376kcal | Carbohydrates: 61g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 0.4mg | Sodium: 63mg | Potassium: 533mg | Fiber: 7g | Sugar: 39g | Vitamin A: 66IU | Vitamin C: 0.04mg | Calcium: 53mg | Iron: 3mg
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