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:
Method:
- Line a 23cm x 13cm pan with grease-proof paper.
- 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.
- 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.
- 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.
- 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
