For the base:
100g Pitted dates
80g Oats (gluten free if required)
For the caramel:
160g Pitted medjool dates
45g Almond butter
50ml Warm water
2tsp Pure maple syrup
For the chocolate layer:
100g Dark chocolate (at least 70%)
1 tsp Coconut oil
1 tsp Pure maple syrup
Start by placing the pitted dates in a bowl and cover with boiling water. Leave to stand for at least 10 minutes.
Meanwhile, start on the 'caramel'. Place the medjool dates in a blender and blast until a paste is formed.
Add the warm water and blend again before adding the almond butter and maple syrup.
Leave to process for a couple of minutes or until it forms a caramel texture. Cover and place in the fridge.
Now we can go back to the base, place the dry ingredients in the blender and process until it forms a breadcrumb texture.
Drain the pitted dates and add to the blender. Process until everything is well combined and sticking together.
Line a baking tin with foil, then press the base mixture firmly into the tin.
Grab the caramel from the fridge and evenly layer this over the base then cover and return to the fridge for at least 20 mins.
Now for the final layer! Bring a pan of water to a gentle simmer then place a heatproof bowl over the pan.
Add the chocolate, coconut oil and maple and stir until everything has melted and combined.
Remove the tin from the fridge and layer the melted chocolate over the caramel.
Return to the fridge and leave to cool for a couple of hours or until the chocolate has set.
Slice into 12 squares and keep in the fridge to prevent the chocolate from melting.