Ingredients

Base

1/2 cup oats

1/2 cup coconut flour

1/4 cup Mayver’s Smooth Peanut Butter

1/2 cup maple syrup

1 tbsp almond milk

Pinch of salt

Salted Caramel 

8 medjool dates

2 tbsp Mayver’s Hulled Tahini

2 tbsp Mayver’s Smooth Peanut Butter

2 tbsp vanilla extract

2 tbsp almond milk

Pinch of salt

Top

1/2 cup vegan chocolate chips

2 tbsp coconut oil

Method

Base

1. In a food processor or high-speed blender, add oats, coconut flour, Mayver’s Smooth Peanut Butter, maple syrup and salt, blend until fine. Add splashes of almond milk until wet dough forms and press firmly into a square tin. Set in freezer.

Salted Caramel 

2. In a food processor, add 8 medjool dates (soaked in water for 10mins), Mayver’s Hulled Tahini, Mayver’s Smooth Peanut Butter,  vanilla extract, almond milk and a generous pinch of salt. Pour over the base layer and return to freezer.

Top
3. Melt together vegan chocolate chips and coconut oil, then pour over caramel layer. Freeze again for approx. 1 hour then cut into squares. Store in the fridge or freezer and ENJOY!

Drool-worthy recipe by @biteswithbalance