Ingredients
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643065/itemsImages/882bea5f-1995-4a03-afb2-d2cba59af46b-521145.webp)
1 cup California dates, pitted
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643066/itemsImages/05c2c8dc-2875-45a1-ba26-b1c89f59a100-547885.webp)
¼ cup maple syrup
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643066/itemsImages/bcc3b0ae-0f16-40af-bd38-f74c3191d5f8-968283.webp)
½ cup full fat coconut cream, canned
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643067/itemsImages/a0342553-1448-4804-beae-27e5bcb2353e-750520.webp)
1 tsp pure vanilla extract
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643068/itemsImages/47c4fbfc-35a1-455d-b29c-1d0b188a2c79-264611.webp)
1 package biscoff cookies, finely ground
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643068/itemsImages/70aa86d0-6f87-403c-b6c0-b2730cdf382c-70098.webp)
4 tbsp vegan butter, melted
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643069/itemsImages/02126272-4388-482b-ab07-9481d0faef05-745785.webp)
Sea salt
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643070/itemsImages/54f21c58-6777-4ea0-8646-242b748679ad-99666.webp)
cup 1/4-1/2 roasted peanuts
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643071/itemsImages/f009a2e9-2f02-4c90-94e5-dbe381f8a05e-66393.webp)
1 cup vegan chocolate, chopped
Tools
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643072/itemsImages/a882171c-93ce-4b13-8b80-b83a6d3dd61d-450096.webp)
baking tray
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643073/itemsImages/6a25bf6b-6d57-4568-857a-babd4a32e0f1-57597.webp)
food processor
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643074/itemsImages/2df66256-7df1-4777-89f2-9b4cf3ec136d-994252.webp)
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.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643074/itemsImages/49df3282-e9a1-4466-a20f-989c879e21df-976037.webp)
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!