| Servings |
slices
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Ingredients
Base
- 1/4 cup almonds
- 1/4 cup desiccated coconut
- 6 medjool dates pitted (or use 1/2 cup pitted dates that have been soaked in boiling water for 15 minutes and drained)
- 1/4 cup oats
- 1 tablespoon coconut oil melted
Filling
- 6 medjool dates pitted (or use 1/2 cup pitted dates that have been soaked in boiling water for 15 minutes and drained)
- 1/2 cup peanut butter
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil melted
- 2 tablespoons peanuts
Chocolate drizzle
- 15 grams dark chocolate try to use 70%
Ingredients
Base
Filling
Chocolate drizzle
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|
Instructions
Base
- Line tray with baking paper and set aside (I used tray measuring 25cm x 13cm).
- Blitz all ingredients together until sticky and well combined.
- Press into lined tray and pop in freezer to set.
Filling
- Blitz dates until broken down and sticky.
- Add peanut butter, maple syrup and coconut oil and blitz again until combined.
- Fold through peanuts then remove base from freezer and spoon mixture over the top of the base. Pop back in freezer to set.
Chocolate Drizzle
- Once filling is set, remove from freezer.
- Melt chocolate using preferred method.
- Drizzle over top of filling and pop back in fridge/freezer to set.
- Can be stored in fridge or freezer.
Recipe Notes
Makes 16 slices at 129 calories each.