food medic recipe

Chocolate Caramel Biscuit Home Recipe – The Food Medic

CHOCOLATE CARAMEL BISCUIT BARS

Ooh – it’s a Chocolate Caramel Biscuit Bar Food Medic recipe, just the thing for a tea or coffee and biscuit break

These absolutely irresistible Chocolate Caramel Biscuit Bars need to be kept in the fridge.  They’re just so good with a cuppa – another great recipe idea for all the family to enjoy, courtesy of The Food Medic

Ingredients – makes 8 bars

For the base:

90g oats

90g almond flour (or blend whole almonds into a flour yourself)

70g smooth peanut butter

2 tbsp maple syrup

1 tbsp milk (dairy or dairy alternative)

For the caramel layer:

300g dates, pitted

50g smooth peanut butter

1 tbsp vanilla extract

2 tbsp milk (dairy or dairy alternative)

For the coating:

175g dark chocolate

2 tbsp coconut oil, melted

Method:

Begin by soaking the dates for the caramel layer in boiling water for 10 minutes to allow them to soften.

Meanwhile blend the oats for the base layer into a flour and combine in a bowl with the almond flour.

Add the remaining base layer ingredients (peanut butter, maple syrup and 1 tbsp of milk) and combine until the mixture forms into a ball.

Line a square baking tin and flatten the ball of mixture into the base (sometimes using the back of a spoon makes this process easier).  Place it in the freezer to set whilst you make the caramel layer.

Next drain the dates that have been soaking and add to a blender along with the other caramel layer ingredients (peanut butter, vanilla extract and 2 tbsp of milk).   Blend until smooth.  You may need to scrape the sides down a couple of times.

Remove the base layer from the freezer and pour the caramel layer on top and smooth.  Place the tin back in the freezer for approximately 1 hour 30 minutes.

Remove from the tin and carefully slice into bars (we made 8 from this recipe).  Place them on a lined baking tray and back into the freezer whilst you prepare the chocolate.

Melt the chocolate in a bowl over a saucepan of gently simmering water and combine with the coconut oil, stir to combine.  Remove the bars from the freezer and dunk the bars in the chocolate.  It’s easier to do this in two batches, keeping half of the bars in the freezer to stay cold whilst you cover the other half in the chocolate.

Once all are covered in chocolate, place them all back in the freezer for 5 minutes to set before eating.  They’re lovely topped with a few sea salt flakes if you wish.  Store in the fridge or freezer until you’re ready to serve them.

Recipe development for The Food Medic by Luce Hosier for thefoodmedic.co.uk