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๐•Š๐•ฆ๐•˜๐•’๐•ฃ๐•—๐•ฃ๐•–๐•– ๐•ง๐•–๐•˜๐•’๐•Ÿ ๐•ฅ๐•จ๐•š๐•ฉ ๐•“๐•’๐•ฃ๐•ค {๐• ๐•Ÿ๐•๐•ช ๐Ÿ ๐•š๐•Ÿ๐•˜๐•ฃ๐•–๐••๐•š๐•–๐•Ÿ๐•ฅ๐•ค}

INGREDIENTS:

๐—•๐—ผ๐˜๐˜๐—ผ๐—บ
240g (glutenfree) Oats
100g Medjool dates
100g Coconut oil

๐—–๐—ฎ๐—ฟ๐—ฎ๐—บ๐—ฒ๐—น
400g dates
100g Coconut oil
100g salted peanut butter

๐—–๐—ต๐—ผ๐—ฐ๐—ผ๐—น๐—ฎ๐˜๐—ฒ
200g sugarfree dark chocolate, melted
๐Ÿ‘ฉโ€๐Ÿณ For the bottom blend your oats until you have a flour-like consistency. Add dates and coconut oil until well combined. With your fingers press the mass into a rectangular pan layered with baking paper. Put in the fridge. For the caramel, soak dates in hot water for 20 minutes. Combine them with peanut butter and oil in the blender until you reach a sticky mass.
Spread caramel over the bottom and freeze for 1 hour.
Slice into rectangular bars and cover with the melted chocolate. Keeps in the fridge for 1 week. ๐Ÿ’ซ

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