50g cacao (dark chocolate with no added sugar or milk)
Directions
Add oats and almonds to food processor and grind into a fine consistency
Add peanut butter, coconut oil and maple syrup to a saucepan on a low heat. Stir well until everything is melted and well combined. Add wet mixture to food processor with the oats and nuts and blend well until a biscuit crumb consistency
Add base to tin and press down until firm and evenly distributed. I used an 11 inch sqaure brownie tin
Put in freezer for at least 30 minutes
Put dates in food processor and pulse until a ball is formed. Add peanut butter and vanilla and mix well. If mixture is too dry add a small amount of water. Pour mixture on to the top of the base and spread out evenly. Put in freezer to set and leave for at least 1 hour
Melt chocolate over a bain marie. Pour evenly over the layer of caramel and put in freezer to set. Once set cut into slices and it is ready to eat. I prefer to eat this straight from the freezer. These can be stored covered in the freezer for up to one month. I guarantee they won’t last this long though!
Recipe by at https://www.caseyjade.com/vegan-caramel-snickers-bar/