Makes 6/8 bars
Prep time: 1h (plus freezer time)
INGREDIENTS:
Creamy layer:
5/6 pitted dates
3tbsp crunchy peanut butter
3 tbsp water
Pinch of Himalayan salt
2 tablespoons coconut oil
Cookie layer:
100g coconut flour
100g almond flour
1 tbsp melted coconut oil
80g brown rice syrup (or 6tbsp Palmyra Jaggery)
Pinch of Himalayan salt
Chocolate layer:
100ml melted coconut oil
80g brown rice syrup (or 6tbsp Palmyra Jaggery)
1 teaspoon vanilla extract
METHOD:
To make the creamy layer, soak the dates in warm water for 10 minutes, then blend all ingredients until relatively smooth and considerably thick. Set aside.
To make the cookie layer, stir together the ingredients until slightly crumbly and moist - make sure it sticks together and press into the bottom of a lined baking pan. Place in the freezer for 30 mins or more. Once it’s done, spread the cream evenly onto the cookie layer and place back in the freezer until solid. It will take a couple of hours to harden.
To make the chocolate layer, whisk the ingredients together until you have liquid chocolate. Then take your caramel-cookie concoction out of the freezer and slice into bars. We recommend you dip the bars in chocolate before letting them harden for 30/40 mins in the freezer - just remember the parchment paper!