Ingredients
Granola base
2 tbsp Maple syrup/ honey
2 tbsp melted coconut oil
2 tbsp nut butter (we used peanut)
180g Rollagranola (we used Awesome Almond)
Date caramel
80g pitted medjool dates
60g nut butter (we used peanut)
75g salted peanuts
Chocolate coating
200g dark chocolate
Instructions
Preheat your oven to 170 fan and grease and line a 6 inch square tin or a tin with individual rectangular moulds.
Begin by soaking the dates in some boiling water for around 10 minutes before draining and setting aside.
Meanwhile, make the base - Add the maple syrup, coconut oil and nut butter to a saucepan and gently heat until the mixture is warm and smooth. Take off the heat and stir in the granola. Pour into the prepared tin and bake in the oven for around 8-10 mins or until golden.
Remove from the oven and allow to cool in the tin whilst you begin on the date caramel. Add the soaked dates and nut butter to a blender and blitz in until smooth. Fold in the peanuts.
Once the granola base has cooled, spread over the date mixture and pop in the freezer to cool for about 1 hour.
Remove from the tin and slice into individual bars if you have used one tin. Melt the dark chocolate and dip each bar into the chocolate on either side until fully coated. If you prefer less chocolate, you could reduce the quantity and just drizzle on top!
Place on a sheet of parchment paper and repeat the process. Allow to set in the fridge or freezer for 10-15 minutes before enjoying!
*You could also try this recipe with Almonds and almond butter instead!