Chocolate peanut caramel slice (vegan friendly)

Ingredients

Biscuits base

½ cup almond meal

½ cup desiccated coconut

¼ cup oats

6 dates

1 tbs maple syrup

Pinch of pink Himalayan salt

¼ tsp cinnamon powder

1 tbs milk of choice

Peanut caramel

6 dates (medjool are best!)

½ cup peanut butter (preferably smooth, runny consistency!)

2 tbs coconut oil, melted (can substitute with other oils)

½ cup almond milk (add gradually until mixture is thick but pourable)

Chocolate topping

1 cup dark chocolate/choc chips of choice (I love Lindt 85%)

2 tbs coconut oil, melted

Method

1) Line a 20x20 baking tin with baking paper.

2) Add all biscuit ingredients to a food processor & combine for 1-2 minutes until it forms a thick, dough-like consistency.

3) Spread the biscuit layer evenly into the baking tin and freeze for 20 minutes.

4) Add all peanut caramel ingredients to a food processor and blend for 1-2 minutes until it forms a smooth, pour able consistency.

5) Take the biscuit base out of the freezer and pour the peanut caramel on top (use a spatula to ensure the entire biscuit base is covered with peanut caramel!).

Freeze for 30 minutes.

6) Heat coconut oil & chocolate in a small saucepan over low heat until completely melted and smooth.

7) Take the slice out of the freezer and add the chocolate layer, using a spatula to ensure the entire slice is coated with the chocolate.

8) Freeze for 1-2 hours. Cut into 12-16 squares using a serrated knife.

8) It is best eaten after thawing for 20 minutes. Store in the freezer for months (in my house, it doesn't last longer than a 3 days!!)