These bars a dream come true! Plant based, gluten free and utterly delicious. If you use chocolate with coconut sugar the recipe is also refined sugar free! If you have a peanut allergy, simply swap the peanuts for almond or cashew butter and pieces. What's more the final slab can be can be cut into bars and chocolate dipped like regular snickers bars. If you want to give this a go, freeze the bars before dipping, it will make the chocolate set really quickly.
Enjoy! 

Base ingredients
1 cup almond meal
1 cup oats (gluten free if possible) OR kasha (toasted buckwheat).
1 cup desiccated coconut
2 Tbsp rice syrup
2 Tbsp melted coconut oil

Caramel filling ingredients
2 cups Medjool Dates (pitted)
2 Tbsp rice syrup
1 cup @Fixandfogg Peanut Butter
1/2 c chopped almond and peanuts
Pinch of salt

Other ingredients
250g chocolate

Step 1
Line a cake tin or container with a large LilyBee Wrap.

Step 2
Place all the base ingredients into a food processor, blend until everything comes together. Press into the lined container, place in the refrigerator.

Step 3
Place all the caramel filling ingredients except the nuts in the food processor, blend until smooth. Add nuts and pulse to just combine.

Step 4
Pour the caramel over the base and place in the fridge to set.

Step 5
Melt 250 g chocolate over a double boiler (we used @Whittakersnz dark chocolate and Almond) and then pour it over the caramel.

Step 6
Scatter over chopped peanuts and salt.

Step 7
Set, slice, devour. Tag us in your creations @lilybeewrap !