Recipe: Peanut Butter Millionaires

BASE

2 cups Iswari GF PB Banana Oats

1 cup ground almonds

2 tbsp peanut butter

2 tbsp maple syrup

1 tbsp coconut oil

1⁄4 tsp Himalayan pink salt

1-2 tbsp water

CARAMEL

8 medjool dates (pitted)

1⁄2 cup peanut butter

4 tbsp plant-based milk of choice (oat, coconut, rice etc)

2 tbsp Iswari maca powder

1 tsp vanilla extract

1⁄2 tsp Himalayan pink salt

1 tsp vanilla extract

CHOCOLATE COATING

200g vegan-friendly chocolate

1 tbsp coconut oil (solid)

1. To make the base of the bars, blend the oats, ground almonds and salt in your food processor until they form a light crumb.
2. Add in the peanut butter, maple syrup and coconut oil and blend further for a few minutes until completely combined.
3. Lastly add 1-2 tbsp water and blend until the ingredients stick together to form a doughy consistency.
4. Line a baking dish (10” x 7” or similar) with parchment paper and press the mixture evenly into the base of the dish using a spatula.
5. Place in the freezer to set for 1 hour.
6. For the caramel, add all the ingredients to a high speed blender and blitz until completely smooth.
7. Spread the caramel on top of the base using your spatula.
8. Place in the freezer to set for at least 4 hours or overnight.
9. Melt the chocolate and coconut oil over a double boiler. Pour the chocolate mixture on top of the caramel and allow to set for 30 minutes.
10. Remove the millionaire slab from the baking dish by lifting out the parchment paper.
11. Place the slab on a cutting board and slice into servings.
12. Store the bars in an airtight container in the fridge.