Raw Peanut Butter Caramel Slice

DF RSF 

Serves: makes 8-10 slices

Ingredients:

SHORTBREAD BASE
1 cup rolled oats
1/2 cup shredded coconut
1/2 cup Medjool dates, pitted soaked in water to soften
2 tablespoons maple syrup
2 tablespoons melted coconut oil

PEANUT BUTTER CARAMEL
1 cup Medjool dates, pitted and soaked in hot water to soften
1 cup PIC’S Smooth Peanut Butter
1/2 cup melted coconut oil

TOPPING
2 cups dark chocolate, melted

Method:

For the base, add the oats and shredded coconut to a powerful food processor and pulse until a fine crumb is formed. Add in the dates, maple and coconut oil and blitz again until you have a wet workable dough. Add extra coconut oil if need be to loosen it up. Press your dough out into a small square baking tray lined with baking paper. Transfer to the fridge to set firm.

For the caramel filling place the dates, coconut oil and peanut butter into the processor and blitz until well combined and smooth. Pour out onto the chilled base and transfer back to the fridge to set firm. If it’s too thick, add some extra coconut oil to loosen.

Meanwhile, melt your dark chocolate and set aside to cool slightly. Once the caramel is set, top with the chocolate and transfer back to the fridge to set until firm.

Once set, slice into individual squares or bars and enjoy. Store in an airtight container in the fridge for up to 7 days or freezer for 3 months.