The perfect little sweet treat to go with your afternoon tea or as an after-school snack/homework bribery treat for the kids. These moreish bars are no-bake, vegan and gluten free. You can also substitute the peanut butter in the caramel with your favourite nut butter.
INGREDIENTS
Base:
– 3/4 cup Lotus certified organic rolled oats
– 1/4 cup WholeLife Healthfoods organic pitted dates (soaked in hot water)
– 1/4 cup WholeLife Healthfoods shredded coconut
– 2 tbsp melted Jimalie organic virgin coconut oil
– 1 tbsp Lakanto maple flavoured syrup
– Pinch of salt
Caramel Peanut Butter:
– 1 cup WholeLife Healthfoods organic pitted dates (soaked in hot water)
– 1/4 cup 99th Monkey natural peanut butter
– 2 tbsp Bonsoy soy milk
– 2 tbsp melted Jimalie organic virgin coconut oil
– Pinch of sea salt
Chocolate:
– 1/4 cup melted Jimalie organic virgin coconut oil
– 2 tbsp cocoa
– 2 tbsp Lakanto maple flavoured syrup
Makes: 12
Prep time: 20 mins
Setting time: 1 hour
Let’s Begin:
1. Line a 23cm x 13cm pan with grease-proof paper.
2. To prepare the base, pulse the oats in a blender or food processor until flour is formed. Add all other base ingredients and pulse until a mostly smooth texture is formed. Scoop the mixture out and press it into the bottom of the pan. Place in the fridge to chill for 15 minutes.
3. To prepare the caramel peanut butter layer, blend all ingredients until smooth. Spread the mixture over the crust layer. Place in the fridge to chill for 15 minutes.
4. To prepare the chocolate layer, in a small cup, stir all ingredients together until smooth. Pour over the caramel layer. Sprinkle with a little extra sea salt.
5. Place the pan in the refrigerator to set for at least 1 hour or until top is firm. Remove from pan by lifting out grease-proof paper. Use a warm knife to slice.
If you make this we would love to see! Tag us on Instagram @wholelifepharmacyandhealthfood
Read this months catalogue