Cook Time: 12-15 minutes
What you need
Base Layer:
- 100g Shamrock ground almonds
- 75g Odlums Irish porridge oats, blitzed
- 75g Odlums super D cream flour
- 50-75g milled flaxseeds, linseeds & chia seeds
- 100-125g butter, melted
Caramel Layer:
- 200g dates
- 75mls boiling water (for soaking)
- 200g Kelkin smooth peanut butter
- 5ml Goodalls vanilla extract
Topping:
- 200g 70% dark chocolate
Recipe Steps
Base:
- Combine ground almonds, blitzed oats, flour, and milled seeds in a bowl
- Pour in melted butter and mix until well combined
- Press firmly into a lined 20cm square tin
- Bake at 180°C for 12-15 minutes until golden
- Allow to cool completely
Caramel:
- Soak dates in boiling water with vanilla extract for 15-20 minutes
- Blitz dates and the water and vanilla until smooth, adding a splash extra water to loosen if needed.
- Stir in peanut butter until well combined
- Spread evenly over cooled base
Topping:
- Melt dark chocolate in a bowl over simmering water
- Pour over caramel layer and spread evenly
- Chill for 2-3 hours until set
Finishing:
- Transfer to a cutting board
- Cut into 16 squares or 32 bite-sized pieces
- Store in an airtight container or freeze
