Peanut Chocolate Bar

- 100g / 3.53oz pitted Dates
- 120g / 4.23oz tender Rolled oats
- 2 tbsp unsweetened Cocoa powder
- 3 tbsp virgin Coconut oil
- 1 pinch Salt
- 100g / 3.53oz pitted Dates
- 100g / 3.53oz unsweetened Peanut butter
- 1 tbsp virgin Coconut oil
- 50ml / 1.69fl oz unsweetened Oat milk
- 50g / 1.76oz unsalted Peanuts
- 60g / 2.12oz Cocoa butter
- 40g / 1.41oz unsweetened Cocoa powder
- 3 tbsp Date syrup

1. Line a 14 x 22 cm baking pan with parchment paper.
2. Soak 100g pitted Dates in hot water for 10 minutes, drain, and chop.
3. Blend the Dates with 120g tender Rolled oats, 2 tbsp unsweetened Cocoa powder, 3 tbsp virgin Coconut oil, and 1 pinch Salt to a paste. Spread the paste evenly in the pan and press firmly. Chill.
4. For the filling, soak another 100g pitted Dates in hot water for 10 minutes, drain, and chop.
5. Blend with 100g unsweetened Peanut butter, 1 tbsp virgin Coconut oil, and 50ml unsweetened Oat milk to a creamy paste. Spread this over the base and sprinkle 50g unsalted Peanuts on top. Chill.
6. Melt 60g Cocoa butter over a water bath, stir in 40g unsweetened Cocoa powder and 3 tbsp Date syrup. Pour over the filling and spread evenly. Let set for 2-3 hours.
7. Cut into 18 bars (2 x 7 cm). Store in an airtight container in the fridge for up to 1 week.