They are slightly faffy as it’s best to leave the caramel layer to set overnight, however, the actual cooking time isn’t too long and the result is EPIC.

When it comes to sweet treats like this, I’m always going to be an advocate of balance and not making them a routine thing. I also recommend enjoying these straight after a savoury meal with plenty of protein in, as they will be digested with that meal and this will help to reduce any spike in blood sugar levels afterwards. There are still multiple health benefits to the natural ingredients in these so I will always recommend homemade over shop-bought processed foods!

MAKES: 12-14 bars

TOTAL PREP AND BAKING TIME: 50 minutes

SETTING TIME: 3 hours+ / Best done overnight

INGREDIENTS:

FOR THE BISCUIT BASE:

300g Jumbo oats

80ml Coconut oil (measured when melted)

150ml Maple Syrup

2 tsp Pure vanilla essence 

FOR THE CARAMEL AND NUT LAYER:

300g Pitted dates (dried is fine)

60ml Plant-based milk (I used oat)

20ml Coconut oil (melted)

1 tsp Pure vanilla essence

80g Raw hazelnuts

FOR THE CHOCOLATE COATING:

270g >70% Dark Chocolate

 

METHOD:

1.     Preheat the oven to 180 degrees Celsius

2.     Measure out the dates into a heat-proof bowl, pour in boiling water until fully covered, and move to one side to allow them to soak

 

To make the biscuit base layer:

3.     Line a square baking tin (around 20cm x 20cm) with grease proof paper and a little extra coconut oil

4.     Add the oats to the food processor and blend for 3 to 4 minutes until you get a fine flour

5.     Transfer the oat flour to a mixing bowl, add in the maple syrup, melted coconut oil and 2 tsps of vanilla and mix together thoroughly with a wooden spoon

6.     Transfer the base mixture into the pre-lined baking tray and use your hands to press the mixture evenly into the pan. Use a fork or toothpick to poke several holes in the crust before transferring to the oven to bake for around 15 minutes or until just beginning to turn golden.

7.     Remove the base from the oven and allow to cool for a few minutes before transferring to a wire rack to cool fully (keep the greaseproof paper underneath)

 

To make the caramel and nut layer:

8.     Pour the pre-soaked dates into a colander to drain, then transfer to your food processor or blender

9.     Add in the plant-based milk, 20ml of melted coconut oil and vanilla then blend fully until as smooth as possible

10.  Once the biscuit base has cooled completely, pour the caramel on top and use a spatula to spread evenly. Make sure you get it right to the edges. (Make sure the greaseproof paper is still under the base layer)

11.   Roughly chop the hazelnuts and sprinkle evenly on top of the caramel layer. Once fully covered, put a layer of greaseproof paper on top and gentle press down so that the hazelnuts set into the caramel

12.  Use the paper underneath the biscuit base to easily transfer it back into the baking tin, with the caramel and nuts on top. Then place in the freezer for at least 3 hours, or overnight, to set

13.  Once fully set, remove from the freezer, remove from the tin and transfer to a chopping board. Use a sharp knife to carefully cut into 12 - 14 even bars.

 

To make the chocolate coating:

14.  Create a double boiler using a saucepan of boiling on the stove with a glass mixing bowl over the top. Break up the chocolate into chunks and melt slowly over simmering water, mixing continuously with a wooden spoon.

15.  Once the chocolate is completely melted, turn the stove off. Allow to cool for about 30 seconds to a minute and then one-by-one, delicately using your fingers, dip the bars into the chocolate until fully coated (you will get a bit messy) then lay them on a silicon baking mat / greaseproof paper to set.

16.  Once all the bars are fully coated, drizzle any remaining chocolate across them with a wooden soon

17.  Transfer to the fridge or leave at room temperature for 10 minutes to fully set

18.  Tuck in and enjoy!