I am going to keep things short and sweet today guys, as these shouldn’t wait any longer! They are the perfect little snack/dessert; no bake (hello summer!), quick, and so stinkin’ easy! and as always, refined-sugar free, vegan, and curated with nutrient-dense ingredients!
They have an oat cookie-like base, followed by the gooiest peanut butter caramel, chopped peanuts, and covered in the most decadent chocolate ganache. I hope you enjoy!
For the oat cookie base:
1 cup oats
1/2 cup unsweetened coconut flakes
1/4 cup peanuts
4 pitted medjool dates
1/4 tsp sea salt
1/2 tsp vanilla
For the caramel:
4 pitted dates
2 tbsp peanut butter
1/2 tsp vanilla
pinch of sea salt
1 scoop collagen (optional)
For the ganache:
1 chocolate bar
the solid part of 1 can of coconut milk
Combine all filing ingredients in a food processor and pulse until a sticky dough forms. You can add 1-2 tbsp of almond milk if your mixture is too dry. Press into the bottom of prepared sprayed/lined pan.
To make the filling, combine all ingredients, besides chopped peanuts, in a food processor and process until completely smooth, like caramel. You can add 1 tbsp of coconut oil or almond milk, if needed, to get things creamy. Sprinkle the chopped peanuts over the crust and slightly pat them down. Spread the filling over top.
To make the chocolate ganache, melt the coconut milk solids and chocolate bar on the stovetop, or microwave, until completely smooth. It’ll thicken as it sits. Pour over the caramel layer evenly.
Place in the freezer to set! Enjoy!