• Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting. Set aside.

  Add the dates, peanut butter, and coconut cream to a food processor and blend until it’s smooth and creamy, scraping down the sides as needed. Add more coconut cream as needed in small increments to reach a scoopable consistency. 

  The sauce may seem too runny at first, this is normal. It will thicken up when chilled.

  Add protein powder and pulse a couple of times to combine.

  Scoop the caramel into the lined pan and place in fridge to chill and set for at least 2-3 hours, or until firm.

  Once the caramel has set, remove it from the refrigerator and lift it out of the baking dish using the parchment paper handles, Place on a cutting board and cut it into 6-8 bars, or more smaller squares.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted use two forks to hold each caramel bite and one by one, dip into the melted chocolate. Roll around until fully coated, then place back on the parchment lined tray.

  Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 

  Sprinkle with flaky salt if desired, then chill until chocolate has set.

  Store in the fridge for up to 1 week or freezer for up to 3 months.