2 tsp coconut oil
2 tsp maple syrup
2 tsp Kape Pure Pecan Butter
'Caramel' date layer:
120g pitted dates
4 tbsp Kape Pure Pecan Butter
Crunchy pecan layer:
30g Kape Pure Activated Pecans
120g dark (vegan) chocolate
(Optional) pinch of salt
Submerge the 120g dates in boiled water and leave to soak / soften whilst the base is being prepared.
Grind the 60g oats down into a powder using a food processor (c.30 seconds).
Melt the 2 tsp coconut oil and maple syrup together, and add to the oats; then add the 2 tsp of pecan butter and combine.
Press down the oat mixture into a rectangular tin using the back of a spoon; make sure to add a layer of parchment paper in the tin before adding the oat base or leave a gap on one side to scoop a spatula under as we will need to pull this base out later.
Drain the water from the dates and using a food processor, blend the dates until it forms a sticky paste.
Add the pecan butter to the date paste and combine. Spread the date caramel across the oat base evenly.
Once the caramel layer has been added, press down the pecan nuts into the surface of the date caramel, either whole nuts or chopped depending on your preference.
Place the place the tin in the freezer for 1-2 hours.
Just before the nutty date and oat base is ready to remove from the freezer, melt the 120g of (vegan) chocolate (either over a pan of hot water, or in the microwave).
Remove the nutty date and oat base from the freezer, and from the tin, and cut into 8 rectangles using a sharp knife.
Rest one piece of the frozen bar on a fork, and spoon the melted chocolate over the surface and sides. Place the chocolate coated bar on a fresh piece of parchment paper to harden. Sprinkle a pinch of salt across the top of the bar whilst the chocolate is still soft (optional). Repeat process 8 times.
Leave the chocolate for 5 minutes (if you can wait) to harden; either at room temperature or in the fridge - then it is ready to enjoy.