Ingredients

3/4 cup nut butter (the runnier the better)

5 tbsp agave syrup or maple syrup (or liquid sweetener of choice)

2 tbsp coconut oil (melted)

1 tsp vanilla extract

1/2 cup + 1 tbsp cocoa powder

3/4 cup rolled oats

1 pinch salt

10 medjool dates (pitted and soaked in boiled water for 10 minutes to soften)

2 tbsp nut butter of choice or tahini

1 pinch salt (for caramel)

100 g dark chocolate

1 pinch flaky salt (optional, for topping)

Instructions

Step 1: Line a loaf tin with baking paper so that it hangs over the sides for easy removal later.

Step 2: Prepare the brownie base by combining the nut butter, syrup, melted coconut oil, and vanilla extract in a bowl. Stir until well mixed.

Step 3: Add the rolled oats to a blender and pulse until a flour forms. Add this to the bowl with the cocoa powder and a pinch of salt. Stir thoroughly until a thick, fudgy mixture forms. Press this evenly into the bottom of the lined tin.

Step 4: Make the date caramel by adding the soaked dates, nut butter or tahini, pinch of salt, and a little of the soaking water to a blender. Blend until smooth and creamy.

Step 5: Spread the date caramel evenly over the brownie base in the tin.

Step 6: Melt the dark chocolate using a double boiler, Bain Marie, or in 30-second intervals in the microwave, stirring between bursts.

Step 7: Pour the melted chocolate over the caramel layer and sprinkle with flaky salt if using. Place the tin in the fridge or freezer until the chocolate sets, about 20 minutes.

Step 8: Once set, lift the slab out using the overhanging paper. Slice into squares or bars, ideally with a hot knife for cleaner cuts. Store in an airtight container in the fridge. Enjoy!

Tips & Variations

Use a runnier nut butter like peanut or almond butter for the best base texture.

Medjool dates provide natural sweetness and caramel flavor, but you can substitute with other soft dried fruits if needed.

For a nut-free option, use sunflower seed butter and check chocolate ingredients.

To make the bars extra fudgy, press the base mixture firmly and chill well before adding the caramel layer.

FAQs

Can I use a different sweetener instead of agave or maple syrup?

Yes, you can substitute with honey, brown rice syrup, or any liquid sweetener of choice. Adjust quantities slightly based on sweetness.

Do I have to use Medjool dates for the caramel?

Medjool dates are preferred for their softness and natural caramel flavor, but you can use other soft dried dates or dried figs soaked thoroughly to soften.