- 1 packed cup Medjool dates
- 2 tbsp peanut butter
- 1 tbsp almond butter
- 1 tsp vanilla extract
- 1 tsp maca powder
- 1 tbsp maple syrup
- ¼ tsp salt
- ⅓ cup peanuts
- ¼ cup date caramel, above
- ½ a cup oatmeal
- ¼ a cup almond meal
- 1 tbsp coconut oil melted
- 300g good quality dark chocolate
- Place the dates in a bowl of hot water and set aside for 10 minutes to soften.
- Place the remaining caramel ingredients in a food processor EXCEPT for the peanuts (set them aside), once the dates have softened add these and process until a caramel consistency is achieved.
- Remove the caramel from the food processor and set aside in a bowl whilst you do the nougat. No need to wash the food processor the caramel residue helps with the nougat consistency.
- Add the nougat ingredients to the food processor and process until combined.
- Firmly press the nougat into a small narrow tin or Tupperware container (about 20cm x 7cm or something close will work) lined with baking paper.
- Place the caramel over the nougat layer and then press in the peanuts to the caramel layer.
- Place this in the freezer for 60-90 minutes, until firm.
- Remove from the tin or Tupperware container, then use a sharp knife to cut it into bar-sized pieces. Return these to the freezer while you melt your chocolate.
- Melt your chocolate over low heat in a saucepan, stirring constantly. Take it off the heat just before it is all melted and continue to stir until completely melted.
- Remove the bars from the freezer and coat in the chocolate. To do this use a shallow bowl so that it is easy to flip the bars. It is a good idea to use 2 forks, one on either side of the bar to flip and coat in the chocolate. Place the bars on a tray or plate lined with baking paper.
- Place the bars in the fridge for 20 minutes, to allow the chocolate to harden.
These bars will keep good in the fridge for up to a week.
When coating the bars, try to do it as quick as you can before the chocolate hardens.
This recipe is adapted from frommybowl.com healthy snickers bar recipe.