1 1/2 cups Ground Almonds
3 Tbsp Coconut Oil
3 Medjool Dates
1 Cup Medjool Dates
1/4 cup Peanut Butter
1–2 Tbsp Oat Milk
Pinch of Salt
1 1/2 cup of Dark Chocolate
Add all of the base layer ingredients into a food processor and blitz until well combined.
Press the mixture evenly into rectangle silicone moulds (alternatively you can use a lined square baking tin). bottom of the pan and place in the freezer.
Rinse out the food processor then add the caramel ingredients and blitz until thick.
Remove moulds from the freezer and spread the mixture evenly on top of the biscuit base layer.
Place the moulds back in the freezer for about 30 minutes until the caramel layer sets.
Melt the dark chocolate a glass bowl over a in a pan of boiling water.
Pop the bars out of the mould and using a spoon cover with the melted chocolate.
Allow the bars to set in the fridge for a further 30 minutes.