These delightful vegan candy bars feature a layer of vibrant matcha oat crumble, creamy date caramel, and coconut shreds, all coated in rich dark chocolate. A perfect easy-to-make dessert or snack.
Date caramel:
1. Soak 1 cup pitted dates in warm water for 3 hours, or microwave them in water for 1 minute.
2. Drain the water from the dates.
3. Blend the drained dates, 2-4 tbsp creamy peanut butter, a dash of vanilla extract, and a pinch of salt together in a high-speed blender or food processor until a thick paste is formed.
Oat layer:
1. Blend 3/4 cup oats into flour (to make oat flour).
2. Blend the oat flour, 1/4 cup of the prepared date caramel, 2 tbsp creamy peanut butter, and 1 heaping tsp matcha powder together until a dough-like texture forms.
Assembly:
1. Press the oat layer into a small dish.
2. Add a layer of the remaining date caramel to the top of the oat layer.
3. Add some coconut shreds on top of the caramel layer.
4. Place the dish in the freezer for 1 hour.
5. Once firm, slice the mixture into small bars.
Chocolate layer:
1. Melt 1.5 dark chocolate bars with 1 tsp coconut oil in the microwave in 30-second intervals, stirring in between, until smooth.
2. Dip each bar into the melted chocolate, coating them completely.
3. Place the coated bars back in the freezer for 30+ minutes until the chocolate hardens.
4. Enjoy!
