Chewy, gooey and absolutely yummy, these little bad boys are well worth making. Don’t blame me if you eat them all in one go!
Preparation Time: 25min + 1hr soaking and 3hrs chilling/freezing
Makes 6-10, depending on size
Recipe taken from Happy Food by Bettina Campolucci Bordi (Hardie Grant, £20)
Photography © Nassima Rothacker.
Bettina’s new book, 7 Day Vegan Challenge, will be published on December 26, 2019.
- Soak dates in water for at least 1 hour – use enough to cover them.
- In the meantime, make the chewy base by adding all the ingredients to a blender and blitzing until everything is combined and you have a semi-sticky mixture.
- Place the mixture in a 450g loaf tin or silicone mould. I like to line the tray with plastic wrap so it’s easier to pop out. Press down to create an even layer.
- Next, blend the dates with 50ml soaking liquid, the salt, vanilla and nut butter until rich and silky smooth.
- Spread the caramel evenly over the chewy base layer in the mould. Freeze for 2 hours.
- When almost set, prep the chocolate layer. Melt coconut oil on low heat, add the cacao powder and maple syrup and mix well, then take off the heat.
- Take the tin out of the freezer, pop out the mix and slice into 10 thin bars or 6 bigger bars. Place a piece of baking parchment on the work surface. Use a fork to pick up a bar and dip it in the chocolate mixture to coat. Spoon extra chocolate over if necessary.
- Pop bars straight on the paper – as they are semi-frozen the chocolate will set straight away. Repeat with all the bars. Place in the fridge until ready to eat.
- I often sprinkle chopped nuts on the top, but that’s totally optional.
- These can be made in a big batch and kept in the freezer, although I warn you – they will disappear pretty quickly.