Easy All-Natural Homemade Candy Bars

• Vegan
• Gluten free

• Produce

  • 6 heaping tbsp Cocoa or cacao powder
  • 20 Medjool dates
  • 1/8 cup Peanuts, plain roasted

• Refrigerated

  • 1 tbsp Almond milk

• Condiments

  • 4 tbsp Maple syrup
  • 2 tbsp Peanut butter

• Baking & Spices

  • 2 pinch Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on eathealthyeathappy.com

Description

Ingredients

• Chocolate:
• 1/2 c coconut oil, melted
• 6 heaping Tbs cocoa or cacao powder
• 4 Tbs maple syrup
• pinch salt
• Peanut butter caramel:
• 20 Medjool dates, pitted (or regular dates soaked in 1/4 c hot water for 5-10 minutes)
• 2 Tbs peanut butter
• 1 Tbs almond milk (or any nondairy milk)
• 1 tsp vanilla
• pinch salt
• about 1/8 c plain roasted peanuts, crushed

Directions

• Line a 5 x 7-ish loaf pan with waxed paper or plastic wrap. Mix up the chocolate in a small bowl and spread half in the bottom of the load pan. Set aside in the freezer.
• Combine all the peanut butter caramel ingredients in a food processor and blend until smooth. This will take a few minutes, and youll need to scrape down the sides once or twice.
• Spread half the caramel on the chocolate. Sprinkle on the peanuts. Spread the other half of the caramel over the peanuts. Spread the second half of the chocolate over the caramel. Freeze for at least 15 minutes, or an hour or longer. For neater results, cut after an hour of freezing.