For the biscuit base
- 80g porridge oats
- 20g ground almonds
- 50ml maple syrup
The rising spring sap of a number of varieties of maple tree…
- 3 tbsp coconut oil, melted
For the caramel filling
- 125g Medjool dates, pitted
- 1 ½ tbsp smooth peanut butter or almond butter
- 2 tbsp coconut oil, melted
- ½ tbsp almond milk
- generous pinch of salt
For the topping
- 150g dairy-free dark chocolate
Heat oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment.
For the base, blitz the oats in a food processor until flour-like. Add the remaining ingredients and whizz until the mixture starts to clump together. Scrape into a bowl, then roll and cut into 18 equal-sized rectangular bars, about 9 x 2cm. Place on the prepared tray and use a small palette knife to neaten the tops and sides of each biscuit. Bake for about 10 mins until lightly golden at the edges, then leave to cool.
Meanwhile, put all the caramel ingredients in the food processor (no need to rinse it first) and blitz until it forms smooth, shiny clumps. Using a spatula, push the mixture together, then roll into 18 even-sized balls using your hands.
Once the biscuits are cool, squash the caramel onto them. Use your fingers to press it into shape and smooth out any bumps, especially around the edges (as they will show underneath the chocolate coating).
Melt the chocolate in a heatproof bowl set over a pan of simmering water – make sure the water doesn’t touch the bowl (otherwise, it might seize and go grainy). Carefully dip one of the caramel-coated biscuits in the chocolate, turning it gently with a small palette knife (use this to lift it out as well). Use a spoon to drizzle over more chocolate to coat it fully. Let the excess chocolate drip into the bowl, then carefully put the biscuit back on the lined tray.
Repeat with the remaining biscuits, then chill in the fridge for at least 30 mins or until the chocolate has set. Put the biscuits in an airtight container and store in the fridge. Will keep for five days.