Ingredients
1 cup California dates, pitted
¼ cup maple syrup
½ cup full fat coconut cream, canned
1 tsp pure vanilla extract
1 package biscoff cookies, finely ground
4 tbsp vegan butter, melted
Sea salt
cup 1/4-1/2 roasted peanuts
1 cup vegan chocolate, chopped
Tools
baking tray
food processor
parchment
Directions
Step 1
Place all the ingredients for the date caramel into a blender and allow it to soak for until softened, (1-2 hours) Blend until completely smooth. Set aside.
Step 2
Combine the cookie crumbs and melted butter in a mixing bowl. Firmly press the crumbs into a loaf pan lined with parchment paper.
parchment
Step 3
Pour the date caramel on top of the crust and spread smooth.
Step 4
Sprinkle with roasted peanuts, and place into the fridge to set for 30 minutes.
Step 5
Heat the chocolate in the microwave for 30 second bursts until completely melted. Pour the melted chocolate into the loaf pan on top of the date caramel layer.
Step 6
Top with more peanuts and a sprinkling of sea salt. Place in the fridge to set overnight before slicing and serving. Enjoy!
