80g natural syrup of choice
or 150g medjool dates*
150g crunchy peanut butter
20g coconut oil, melted
1 tbsp coconut sugar
pinch of salt
Fill a medium saucepan with a few inches of water and sit a heatproof bowl resting on the top, slightly touching the water, to make a bain-marie. Heat over a medium to high heat for 3-5 minutes, until smooth. Then pour over the biscuit base layer and place in the fridge whilst you prepare the chocolate.
* if using dates, place all the ingredients in a food processor with 5tbsp of water or milk to help blend smoothly
30g cacao powder
20g coconut oil
25g natural syrup
2 tbsp plant-based milk
1 tbsp smooth peanut butter (optional)
Make another bain-marie. Add your syrup and whisk in the coconut oil and cocoa powder. Remove from the heat then gradually whisk in the milk, followed by the peanut butter, if using. Pour over the caramel layer and place in the fridge to set again.
Once the top layer has set slightly, slice and enjoy.