Salted caramel & peanut squares


220g of crunchy peanut butter
100g wholegrain puffed rice cereal
2 teaspoons coconut oil
40g maple syrup


10 dates
1/3 water
2 tablespoons almond butter
2 teaspoons coconut sugar
Pink salt

100g dark chocolate
1 teaspoon coconut oil


Start by cover the dates with hot water and let sit for at least 20 min. In a small sauce pan start to prepare for the base by adding the peanut butter, coconut oil and syrup together. Put it on low heat and stir regularly until it has melted together, then take it off the stove and add the puffed rice. Make sure it is all mixed together well. Cover a form with baking paper and poor your base in. Put in the freezer while you make the caramel sauce.

In a small pan again, add all the ingredients for the caramel sauce, including the dates and the water they been laying in. Stir it all together until the sauce is hot and well mixed together. Put it all in a blender and mix until a smooth paste. Add salt until satisfaction. Take your base out of the freezer and poor the caramel sauced on top. Put back in the cold for another 30 min. Melt the chocolate with the coconut oil on a hot bath or in the microwave. When ready, take out your squares and poor the final layer on top. Put back into the freezer until the chocolate has set, then cut out your squares and enjoy! Store in the fridge.

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