For the biscuit base
160g porridge oats
50g ground almonds
100ml maple syrup
6 tbsp coconut oil, melted
For the caramel filling
250g medjool dates, pitted
3 tbsp smooth peanut butter
or almond butter
2 tbsp coconut oil, melted
2 tbsp almond milk
generous pinch of salt
For the topping
150g dairy-free dark chocolate
Heat oven to 180C/160C fan/gas 4
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.
Press mixture into the baking tray
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 layer it onto the cooled biscuit base.
Allow to set in the refrigerator.
Melt chocolate 30-40 seconds in a bowl in the microwave then cover the caramel topping..
Allow to set then slice in cake bars.
This recipe curtesy of the BBC Goodfood website was intended to be for individual bars however reviewers said it worked better as a tray bake so that is what i opted for , i also followed their advice and doubled all the ingredients and i'm pretty pleased with the results.
Original recipe here https://www.bbcgoodfood.com/recipes/salted-caramel-biscuit-bars