• Option to roast your peanuts: add them all to a baking tray and bake for 10-12 minutes in a preheated oven at160º Fan180ºC shaking the tin halfway through, until golden. Allow to cool fully.

  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.

Base Crust

• Add the oats, almonds and coconut to a food processor and process until broken down and crumbly.  Add the peanut butter, honey, coconut oil and protein powder and continue to process briefly to combine all ingredients.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.

  If the mixture seems a little dry, add the water if needed. The mix will hold together when you press it between two fingers. Press into the lined pan spreading it out evenly with a spatula or back of a spoon.

Date Caramel

• Add the dates, milk, peanut butter, coconut oil, vanilla and salt to a food processor and process until smooth. Spread over the base mix and then sprinkle the chopped peanuts over the caramel and gently press them in. Chill in the fridge for 2-3 hours, until firm.

Chocolate Topping

• 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, pour the melted chocolate evenly over the caramel layer. Tilt the pan from side to side to ensure the chocolate spreads out evenly. Add extra peanuts and press gently into the chocolate. Set in fridge for 30 minutes for chocolate to set. Cut into 8-10 bars or more smaller squares.

  To serve: enjoy straight away and keep in a sealed container in the fridge for 5-7 days or freeze for up to 3 months. Allow to defrost before eating.