By Frances
Like the homemade bounty bars, these are SO much better than the bought ones! Great satisfaction from making them yourself with wholesome ingredients.

1 c almonds or cashews
1/2 c rice malt syrup

Caramel nut layer:
1 c dates, soaked (or you could use rice malt syrup)
2 Tbs coconut oil
1 tsp vanilla extract
pinch salt

2 Tbs peanut butter (or tahini or almond butter)
1/4 c water if needed
1 c peanuts (I dry roasted mine)

Chocolate coating:
1/2 c coconut oil
1/2 c cacao butter
1/2 c cacao powder
1/2 c rice malt syrup

Make the base by whizzing the nuts in a food processor then mixing in rice malt. Press into a square pan (about 20 x 20). Put in freezer until solid.
Remove dates from the soaking water. Whizz together with all caramel ingredients except peanuts. Spoon over base and press in peanuts. Freeze again until set (about an hour). Take out of freezer and cut into small rectangle shapes.
Put bars back in freezer while you're making the chocolate coating. Melt all ingredients together. Then dip each bar into chocolate and put in a tray lined with baking paper. Put back into freezer to set.
Keep in freezer or fridge.

I'm entering this into July's Sweet New Zealand, hosted by Ditch The Carbs. They would like this month's recipes to be

  • Sugar free
  • Wheat free
  • No honey
  • No dried fruit
  • No gluten free flours

So an alternative to using dates would be rice malt syrup, which has no fructose.