cup dates (soaked in hot water for 30 minutes if not soft)
1/4
cup shredded coconut
2
tbsp coconut oil, melted
1
tbsp maple
pinch of salt
CARAMEL PEANUT BUTTER
1
cup dates (soaked in hot water for 30 minutes if not soft)
1/4
cup peanut butter
2
tbsp non-dairy milk
2
tbsp coconut oil, melted
pinch of salt
CHOCOLATE TOPPING
1/4
cup coconut oil, melted
2
tbsp cocoa
2
tbsp maple syrup
Directions
1.
Line a small pan with baking paper.
2.
To prepare the crust, pulse the oats in a blender or food processor until flour is formed. Add all other crust ingredients and pulse until mostly smooth texture is formed. Scoop the mixture out and press it into the bottom of the pan.
3.
To prepare the caramel peanut butter layer, blend all ingredients until smooth. Spread the mixture over the crust layer.
4.
To prepare the chocolate layer, in a small cup, stir all ingredients together until smooth. Pour over the caramel layer. Sprinkle a little salt on top.
5.
Place the pan in the refrigerator to set (at least 1 hour, until top is firm). Remove the pan and cut into slices.
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