You will need

  • Base Ingredients:
  • 85g oat flour
  • 50g ground almonds
  • 60ml melted coconut oil
  • 60g nut butter
  • 3 tbsp maple syrup
  • Caramel:
  • 12 large Medjool dates, pitted
  • 60g nut butter
  • 2 tbsp ground almonds
  • Pinch sea salt
  • 2-3 tbsp water
  • Topping:
  • 150g dark chocolate chips
  • Handful of chocolate coated nibs
  • Handful of chopped nuts


Mix the base ingredients together, then press into a greased (and lined) loaf tin and refrigerate for 30 minutes.

To make the caramel, add the dates, nut butter, and almonds to a blender with a pinch of salt if using. As you blend, add in 2-3 tbsp of water until it’s a smooth caramel consistency. Spread on top of the base and top with a few chopped nuts. Put in the freezer for an hour.

Remove from the freezer and cut into 14 small bars. Melt the chocolate chips and dip each bar in the chocolate. Sprinkle with a few more nuts and some cacao nibs and refrigerate until set.

They’ll keep in the fridge for about a week.