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
cup 1/4-1/2 roasted peanuts
1 cup vegan chocolate, chopped
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.
Combine the cookie crumbs and melted butter in a mixing bowl. Firmly press the crumbs into a loaf pan lined with parchment paper.
Pour the date caramel on top of the crust and spread smooth.
Sprinkle with roasted peanuts, and place into the fridge to set for 30 minutes.
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.
Top with more peanuts and a sprinkling of sea salt. Place in the fridge to set overnight before slicing and serving. Enjoy!