Instructions

Shortbread Layer

• Preheat oven to 350℉. Line an 8 X 8 inch baking dish with parchment paper so it overhangs on two sides (this will make it easier to remove the bars later)
• In a medium bowl, add the butter, honey and vanilla. Using a handheld mixer, whisk until smooth and creamy. Add the spelt flour, almond flour and a pinch of salt. Continue mixing until flour is well incorporated and becomes a dough. Shape into a ball using your hands.
• Press the dough into the bottom of the pan. Poke holes with a fork and bake for 12 to 15 minutes until the edges are slightly golden and top is firm.
• Remove from oven and allow to cool on a wire rack.

Caramel Layer

• In a food processor, add the dates and process until it forms into a ball or is smooth. You may need to add 2 to 4 tablespoons of water to help the food processor and scrape the sides down in between processing. Continue processing until dates are creamy and caramel like texture.
• In a small saucepan, add the peanut butter, brown rice syrup, vanilla, salt (if using) and date paste. Stir and heat over low heat until well combined and smooth, about 1 to 2 minutes. Stir in the peanuts.
• Pour the caramel layer on top of the shortbread and spread evenly with a spatula. Place in the fridge while you make the chocolate layer.
• *Note: if you’re dates are dry, soak them in hot water for 10 minutes and drain.

Chocolate Layer

• In a double boiler, melt the chocolate chips and coconut oil. Stir continuously until melted and smooth.
• Pour melted chocolate over caramel layer and spread evenly with a spatula. (Optional but highly recommended, sprinkle with chunky sea salt).
• Refrigerate for about 30 minutes, until chocolate is settled and hardened.
• Once ready to serve, using the parchment paper handles, lift the bars from the pan and transfer to a cutting board. Cut into 9 squares, or 18 bars.
• Store leftovers in an airtight container in the fridge for up to one week, or freeze for up to 3 months.