THERMOMIX METHOD

BASE

Line a square cake tin with baking paper or plastic wrap.  Place all base ingredients into TM mixing bowl and blend 20 sec / speed 8.  The mixture should stick together like a dough, if not, add a tablespoon of water and blend a further 10 sec / speed 8.  Cover and place in freezer to set until quite firm.

CARAMEL

Place dates, coconut oil and salt into TM mixing bowl and blend 30 sec / speed 10.  Add peanut butter, tahini, rice malt syrup and blend a further 30 sec / speed 10.  Add the peanuts and mix REVERSE / 10 sec / speed 4.  Press down evenly over the base layer and place back in the freezer to set until quite firm.

CHOCOLATE TOP LAYER

Place coconut oil into TM mixing bowl and melt 2 mins / 37 degrees / speed 1.  (depending on how solid coconut oil is)  Add cacao and rice malt syrup and mix 20 sec / speed 3.  Pour over caramel layer and place back in the freezer to set.

Once firm, cut into 16 squares and store and serve straight from the freezer.

NON THERMOMIX METHOD

BASE

Line a square cake tin with baking paper or plastic wrap.  Place all base ingredients into a food processor and pulse until well combined into a dough (this may take a few minutes), if needed add a tablespoon of water to ensure dough sticks well together.  Cover and place in freezer to set until quite firm.

CARAMEL

Place dates, coconut oil and salt into food processor and blitz into a thick, paste like consistency.  Add the peanut butter, tahini, rice malt syrup, salt and blend a further couple of minutes until a smooth, thick caramel.  Remove from processor and combine crushed peanuts in with a spoon (or knead in using your hands). Press down evenly over the base layer and place back in the freezer to set until quite firm.

CHOCOLATE TOP LAYER

In a bowl whisk together the cacao, melted coconut oil, rice syrup and pour over the top of the caramel layer.  Place back in the freezer to set.

Once firm, cut into 16 squares and store and serve straight from the freezer.