How’s about a peanut butter oat baked base, topped with a smooth date caramel, topped with crunchy popcorn, cacao nibs and coconut chips, and finished off with a peanut butter drizzle…MMMMM! Yum indeed! Yes they sound decadenet (they are), but they are made with no refined sugar, are vegan-friendly, dairy and gluten-free (if you use GF oats) and are absolutely bloody delicious.
For the base –
- 100g oats (I used Mornflake)
- 3 tablespoons peanut butter (I used Pic’s)
- 3 tablespoons maple syrup
- 3 tablespoon almond milk
For the date caramel –
- 150g dates, soaked in boiling water for 10 minutes (I used Whitworths)
- 1 tablespoon coconut oil (I used Cocofina)
- 1 tablespoon maple syrup
For the topping –
- 1 x 20g bag popcorn (I used Proper Corn)
- Coconut chips (I used Cocofina)
- Cacao nibs
- Smooth peanut butter
- Dark chocolate, melted (I used OhSo Chocolate)
- Preheat the oven to 170C and grease and line a 9x9in baking tin.
- First make the base: Place the ingredients into a blender (I use my Ninja Kitchen) and pulse until the mixture comes together. Press into the base and spread out evenly.
- Place the dates and 4 tablespoons water into the blender with the coconut oil and syrup then blend well until smooth. Spread this over the base in an even layer and bake for 15 minutes. Leave to cool.
- Scatter over the popcorn, coconut and cacao nibs and push down gently. Drizzle over some runny peanut butter, a little melted dark chocolate then chill in the fridge for 1 hour.
- Remove from the tin and slice into bars. Enjoy!