For the base you will need:
- 2 cups natural almond meal
- 1/4 cup Niulife Organic Coconut Flour
- 1 teaspoon vanilla
- 1/3 cup melted Niulife Organic Extra Virgin Coconut Oil
cup Niulife Organic Coconut Syrup
The caramel layer requires:
- 1 cup dates, soaked
- 1/2 cup natural peanut butter
- 1 tablespoon Niulife Organic Extra Virgin Coconut Oil
- Teaspoon of vanilla
And finally for the chocolate:
- 1/2 cup Niulife Organic Extra Virgin Coconut Oil
- 1/2 cup cacao powder
cup Niulife Organic Coconut Syrup (or to taste)
1. Combine almond meal, coconut flour, melted coconut oil, coconut syrup and vanilla in a bowl and mix until a ball shape starts to form/everything is very well combined. Press into the bottom of your prepared loaf pan and use a fork to poke holes in the base, bake for 15 minutes, or until sides are slightly brown.
2. Pull out of the oven and pop to the side to cool.
3. In a food processor, combine peanut butter, vanilla, coconut oil, salt and coconut syrup. Blitz until smooth, we kept ours going for a good 5 minutes and then pulsed a few times to finish. Pour over cooled crust and place into the fridge to harden.
4. We left ours to refrigerate overnight, but 2 hours is enough to set the caramel.
5. Slice into bars and chill in the freezer for an hour. You can omit the chilling, but it helps your chocolate set a lot faster, making the final step less messy!
6. Once bars are chilled, place some baking paper onto a freezer safe tray and pop them on top. Carefully coat with chocolate, your chocolate will set quickly if they are chilled, because of the coconut oil! You can cheat and use 85 or 90% dark chocolate if you prefer.