Your snack drawer just levelled up. These savoury and sticky caramel bars are plant-based, freezer-friendly and far too easy to eat five at once!
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Serves
10
Almond
Almond Butter
Pitted Medjool Dates
Salt
Maca Powder
Vanilla Extract
Peanut
Serves
10
Almond
Almond Butter
Pitted Medjool Dates
Salt
Maca Powder
Vanilla Extract
Peanut
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Blitz the almonds in a food processor until crumbly - don’t go too fine, you still want some texture.
Step 2.
Chuck in the dates, almond butter, maca powder, vanilla extract and a pinch of salt. Blend again until it comes together into a sticky dough.
Step 3.
Line a loaf tin with baking parchment. Tip in the mixture and press it down firmly to an even layer.
Step 4.
Scatter over the extra nuts, if using, and press them gently into the surface.
Step 5.
Chill in the fridge until firm for at least an hour then slice into bars.
Step 6.
Once ready, wrap the bars in baking paper and chill or freeze for the ultimate grab-and-go snack. These last for a week in the fridge and 3 months in the freezer.
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