• ½ cup of your favourite nut (I chose peanuts and almonds)
In a large bowl, combine you base ingredients until you form a soft dough ball. On baking paper, mould the dough into bar shapes (or any desired shape!) Pop in fridge to firm up.?
Over a low heat, simmer the dates, stevia and coconut milk for 30 minutes. Once a deliciously caramel texture and flavour occurs, blitz in a food processor/stick blender to make it smooth. Pop back over heat for approx. 3 minutes to thicken.?
Over a double boiler (saucepan filled with 3cm of water, heat proof bowl ontop) pop the dark choc/cacao and melt slowly.
Grab your bars out of the fridge, layer with the caramel and sprinkle with the nuts (you don’t have to use nuts) if you want that crunch, you can also add in puffed quinoa, seeds, puffed rice etc.
Drizzle over and coat the bars with the chocolate and leave to set in fridge for a couple of hours.