chocolate peanut butter bars

Crust

2 1/2 cups oats

3/4 smooth peanut butter

1/3 cup maple syrup

1/2 teaspoon sea salt

10 dates, pits removed

Filling

1 1/8 cups smooth peanut butter

2/3 cups maple syrup

7 dates, pits removed

Topping

7 oz vegan chocolate

1/4 cup smooth peanut butter

Crust

Line the base and sides of a square 8" pan with parchment paper. Add the oats and salt to your food processor and blend for a couple of minutes until finely ground. Add in the peanut butter, dates, and maple syrup and blend again until the mixture sticks together to form a dough. If needed, add a little more maple syrup to bring the mixture together.

Evenly press the crust into the base of the pan and smooth it out with a spatula or flat bottomed glass. Set aside in the fridge while you prepare the filling.

Filling

Add the peanut butter, maples syrup, and dates to a food processor and blend until smooth.

Spread the caramel on top of the crust and place it in the fridge to set for 1-2 hours, or until set. Overnight works well too.

Topping

Melt the chocolate and peanut butter over a double boiler and stir to combine. Pour the chocolate over the caramel layer and sprinkle with flaky sea salt. Place it in the fridge to set for 15-20 minutes.

To slice, place a sharp knife in a jug of boiling water to heat it. Wipe the knife dry and gently cut, allowing the heat from the knife to melt through the slices.