PREPPING TIME: 15 MIN
COOKING TIME: 15 MIN
Base Cream Layer:
1 can (400ml) refrigerated coconut cream - see recipe notes
1 cup soaked cashews
1/3 cup soaked pitted dates
6 scoops active collagen powder
2 tbsp coconut oil
1/4 cup almond milk
Caramel Nutty Layer:
1 cup pitted dates (soaked)
1/4 cup coconut oil
1/4 cup smooth natural peanut butter
1/4 cup smooth hulled tahini
1/2 tsp sea salt
2 scoops active collagen powder
1/2 tsp cinnamon
1-3 tbsp date water (from where dates were soaking in)
1/3 cup peanuts (natural. roughly chopped or crushed)
1/2 cup dark chocolate chips for melting
2 tbsp coconut oil
In a high speed blender or food processor add all coconut cream base layer ingredients. Blend on high speed for 2 minutes or until combined and smooth, use tamper to push ingredients towards the blade,
Line a rectangular baking tin with baking paper and pour coconut cream base mixture into the tin.Place in freezer for 2-3 hours or until set.
Meanwhile, create caramel layer. Add all caramel ingredients (except for peanuts) into a food processor or high speed blender and blend for 2-3 minutes on high speed until a thick, creamy, combined consistency is formed. Use a tamper to assist with blending.
Add thick caramel to a bowl and set aside in refrigerator until coconut hase has set.
Once the base layer has set, evenly spread caramel layer over the coconut cream layer and evenly sprinkle crushed peanuts on top. Use a spatula to press them into the caramel. Place in freezer overnight.
Once completely set, remove from tin, and slice into 10-12 equally sized bars.
Melt chocolate chips using desired method, and once melted stir in melted coconut oil.
Gently coat each bar in the melted chocolate mixture, cover the tops, sides and underneath by spooning chocolate over them. Store on baking paper while you continue this step with the rest of the bars.
Once all the bars are coated in chocolate, allow chocolate set (this should happen almost immediately as the bars are frozen). Serve & Enjoy!
- Refrigerate the cans of coconut cream for at least 12 hours, and use the thick cream from the top of the cans. This recipe will call for 1 x 400ml (14oz) cans, however you will only use 85-90% of the can, as 10-15% of the can will be liquid which you discard of.
- Cashews must be soaked for a minimum of 4-6 hours for this recipe to work. Add natural cashews to an airtight container with 1.5 times the amount of water. Soak for a minimum of 8 hours.
- Soak pitted dates overnight in a container with water for at least 6 hours. The recipe calls for 1 1/3 cup of soaked dates.
- Tip** the night before - prepare dates, cashews and coconut cream by storing in refrigerator and soaking. Ensure coconut oil is melted
— Use a tamper when blending (if you don’t have a tamper, stop blending every 20-30 seconds or as required, and using a spatula push ingredients towards the blade, then blend again for another 20-30 seconds and continue this process until combine sand smooth)
- Enjoy the bars immediately or store in fridge (if eating layer that day and prefer them to be a bit gooey). Always store in freezer (for up to 3 months) in an airtight container. When serving from freezer, allow bars to warm to room temperature for about 10-15 minutes on the bench before eating!