Chocolate Peanut Butter Date Caramel Bars
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • 1 ½ cups pitted dates, divided (about 14)
  • ½ cups oats
  • ¼ cup toasted pecans
  • ⅓ cup smooth natural peanut butter
  • ¼ tsp kosher salt, divided
  • 2 oz dark chocolate squares (dairy free if necessary)
  • ½ tsp coconut oil
  • Pinch flaky sea salt (optional)
Instructions
  1. Cover dates with hot water and let soak for 20 minutes. Drain. You can skip this step if your dates are already very soft and moist.
  2. Meanwhile line a loaf pan with parchment paper.
  3. Combine ¾ cup soaked dates (about 7), oats, and pecans in a food processor with ⅛ tsp kosher salt. Process until a crumbly but sticky dough forms. Press the dough into the parchment lined loaf pan and remove any remaining small pieces from the food processor.
  4. Add the remaining ¾ cup dates (about 7), peanut butter, and ⅛ tsp salt to the food processor. Process until its even throughout. Spread and gently press it over the oat mixture in the loaf pan.
  5. Mix together the chocolate and coconut oil in a microwave safe bowl. Microwave in 30-second intervals mixing in between until the chocolate is fully melted. Pour over the caramel layer, tilting the pan to help distribute the chocolate. Sprinkle with a pinch of flaky sea salt (optional).
  6. Freeze the bar for 30 minutes, or until the chocolate is set. Remove from the freezer and slice. Don't let the bars freeze longer than 30 minutes before cutting or they will be much harder to cut.
  7. Store bars in the freezer for 3 months (prefered) or in the fridge for 2 weeks.
Notes
I used refined coconut oil, unrefined will taste like coconut, which might be tasty if that is what you have.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/chocolate-peanut-butter-date-caramel-bars/