Gone are the days of Slurpees and candy bars. I grew up in Nevada where it gets up to 120 degrees in the summer time. After spending our mornings helping our dad sweep up his wood shop, we would take the five dollars we earned and buy Snicker Bars and wash them down with a blended soda.
I have since graduated from the Snickers bar. When I get that candy bar craving, a raw caramel slice always does the trick! These delicious fat bombs are only made with natural ingredients, and are dairy free and gluten free. I saw a recipe on peachypalete.com that inspired me to try making my own version and adapted these from her amazing recipe.
I used Buff Bake White Chocolate peanut butter in my recipe but you can use any peanut butter of choice. Get 10% off Buff Bake using my code PBCHOCO.
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- 1/3 cup Cocoa Powder
- 1/4 cup Coconut Oil
- 2 tbsp. Maple Syrup
- 2 tbsp. Cocoa Butter (I used Nikki’s Vanilla Cake Batter)
- 1/2 cup Natural Peanut Butter (I used Buff Bake White Chocolate)
- 1/4 cup Coconut Butter (I used Nikki’s Vanilla Cake Batter)
- 2 tbsp. Maple Syrup
- 3/4 cup Medjool Dates (pitted and diced)
- 1/4 cup Natural Peanut Butter (I used Buff Bake White Chocolate)
- 2 tbsp. Coconut Oil
- 2 tbsp. Warm Water
- 1/4 cup Dry Roasted Peanuts (crushed)
- For the chocolate layer, melt coconut oil and coconut butter in a microwave safe bowl for 15 seconds and mix in maple syrup. Whisk in cocoa powder. Pour chocolate into an 8×8 inch pan lined with parchment paper and place in the freezer while you prepare the nougat layer.
- In a microwave safe bowl, melt peanut butter and coconut butter and stir until well combined. Add maple syrup and stir well. Spread mixture over chocolate layer and return to the freezer while you prepare your caramel layer.
- Place dates, peanut butter and water in a high speed blender or food processor and pulse until smooth. Add coconut oil and pulse for another 10-20 seconds. Spread caramel layer over the nougat layer and sprinkle with crushed peanuts. Press them into the caramel layer a bit so they stick well.
- Place in the fridge (or freezer if you are like me and have zero patients) for at least an hour and then cut into 12 squares. Enjoy!