METHOD

• LEAVE DATES TO SOAK IN HOT WATER FOR 30-60MINS, DRAIN BEFORE USING

• TO MAKE THE BASE, PULSE ALMONDS TO FORM A CHUNKY MEAL, PULSE IN CACAO THEN PULSE IN THE DATES UNTIL BROKEN DOWN AND MIXTURE IS COMBINED. PRESS INTO A LINED OR SILICONE LOAF PAN

• SPREAD CARAMEL SAUCE OVER THE BASE AND POP INTO THE FREEZER TO FIRM UP A LITTLE TO MAKE IT EASIER TO SPREAD THE PEANUT BUTTER ON.

• ONCE CARAMEL IS FIRM, SPREAD OVER THE PEANUT BUTTER AND SPRINKLE OVER THE PEANUTS

• MELT AND STIR TOGETHER CHOCOLATE INGREDIENTS AND DRIZZLE OVER THE PEANUTS AND POP INTO THE FREEZER TO SET

* I SLICED ONCE THE CARAMEL WAS SET, IF YOU SLICE WHILE IT IS STILL SOFT THE PRESSURE OF THE PEANUTS AND CHOCOLATE WILL FORCE THE CARAMEL OUTWARDS OFF THE SLICE AND IT WILL BE A BIG MESS! YOU COULD ALSO MAKE SINGLE SERVES IN CUPCAKE MOLDS SO THAT YOU DON’T NEED TO SLICE 🙂

* TO MAKE A QUICK CARAMEL, MIX 1/4 CUP EACH MELTED COCONUT OIL/MAPLE OR RICE MALT SYRUP/TAHINI OR ALMOND OR CASHEW (OR COMBINATION OF NUT BUTTERS), YOU CAN ADD VANILLA AND SALT TO BRING OUT THE FLAVOUR MORE