6 large / 12 mini
15mins / setting min 3 hours or overnight
1 cup dates, pitted
1/2 cup coconut cream
1/4 tsp salt
1/4 cup peanut butter - crunchy or smooth 2 tbsp coconut oil
1/2 cup peanut butter - crunchy or smooth 1/3 cup coconut flour, sifted
1/4 cup Moss Cacao Beauty Protein
2 tbsp coconut oil
4 tbsp caramel (from recipe above)
1/3 cup roasted peanuts 200g dark chocolate
In a blender add in dates, coconut cream, salt, coconut oil and peanut butter. Blend until completely smooth. Set aside and make the base.
Mix all base ingredients in a bowl with a spoon until smooth. Transfer into a silicone or lined loaf tin. Use spoon to flatten until evenly spread. Pour the caramel over the base and sprinkle peanuts on top. Freeze for minimum 3 hours.
Cut into 6 or 12 even bars while still frozen.
Melt chocolate in a small pot on a low heat. Dip the top of the bars into the chocolate. Place on a lined tray and pop in fridge to set for 15mins. Store in an airtight container in the fridge.