Ingredients

Base
1 cup almond meal
½ cup oat flour
¼ cup vanilla protein (or more almond meal)
¼ cup vegan butter or coconut oil (melted)
Pinch salt
2 tbsp maple syrup
1-2 tbsp water (if required)

Caramel
1 packed cup medjool dates (soaked for 15 minutes)
½ cup Mayver’s Smooth Peanut Butter 
1 tsp vanilla
½ cup canned coconut milk
¼ tsp sea salt

Method

1. Preheat your oven to 180 degrees and grease and line the bottom of 2x tart tins with baking paper. Blend almonds and oats until they become a fine flour, transfer to a bowl and then stir through your remaining ingredients. You want the mixture to stick together, if it appears dry add an extra 1-2 tbsp of water.

2. Press the mixture into your prepared tart tins, making sure you press down firmly on the bottom and sides of the tin.

3. Transfer to the oven and cook for approx. 15 minutes or until slightly golden. Allow to cool completely whilst you are preparing your mixture.

4. Blend all the caramel ingredients in a high speed food processor until the mixture is completely smooth. Transfer to your cooled tart tins and top with melted dark chocolate. Enjoy!

Amazing recipe by @sammybeasley1