prep time: 30 minutes
3 oz dark chocolate
1 cup medjool dates
4 T. organic peanut butter
2 T. maca powder
2/3 cup oat flour
handful whole roasted peanuts
dash of pink himalayan salt
Soak 1 packed cup of pitted medjool dates in hot water for 10 mins.
In a food processor or high speed blender - blend drained dates, 2 T. peanut butter, maca powder, and dash of salt. This is your date caramel sauce for one of the layers.
Set date caramel sauce aside, and mix 2/3 cup oat flour with 1/2 cup date caramel sauce. This turns into the bottom nougat layer.
In a glass dish covered with parchment paper, tightly layer the bottom of the dish with the nougat layer. Then spread 2 T. of peanut butter over the layer. Top with a handful of whole peanuts sprinkled over the peanut butter and set in freezer for 1 hour to harden.
Remove from freeze and spread the remaining date caramel sauce over the peanut layer.
Cut into bars (I made mini sized bars).
Heat dark chocolate on the stove and dip layered bars covering them in the melted chocolate - place back on the parchment paper and freeze for another 20 minutes.
Notes: Keep in freeze until ready to eat, they stay soft! You can also replace peanut butter with any type of nut butter.