Base :

• 1 cup buckwheat flour
• ½ cup oat flour
• 2tbsps desiccated coconut
• 2 tbsps maple syrup
• ¼ cup + 2 tbsps water
• 1 tbsp coconut oil
• ¼ tsp salt
• 1 tsp baking powder

 

Caramel :

• 1 ½ cup pitted Sukari dates
• ½ ripe banana (if you don’t like it, you can omit it)
• ½ tsp vanilla extract
• ¼ tsp salt
• 1 tbsp flax seeds
• 4 tbsps water

 

Coating :

• 1 cup dark chocolate

 

Preheat your oven to 190c. Put the dry ingredients for the base into a bowl, add the wet ones and stir. Shape the dough into a ball with your hands. Spread into a baking dish covered with parchment paper and bake for 20min.

While the base is baking, put all the ingredients for the caramel in a food processor and mix until it has a great caramel texture.

When the base is cooled, spread the caramel on it and put the dish in your freezer for minimum 30min.

Melt the chocolate (do not heat it too much!). Cut into bars and cover them with the chocolate.

Put them in your freezer for 30 more min. and enjoy them!

For all our recipes, we recommend our e-shop product “Palmyra Cooking” as these Sukari dates are soft, pitted and ready to use.