Date caramel bars

Steps

1. 1In a bowl mix almond flour (ground almonds) and oat flour (ground oats - I used rolled oats). Then add melted coconut oil and maple syrup and mix well. This should stick together easily, if too fry to form a base add more coconut oil.
2. 2Press into a 9 x 9 inch pan lined with parchment paper (make sure some of the paper is hanging out on either side to make it easy to lift out later). Ensure the base is pressed evenly and as tightly as possible.
3. 3Place the base in the fridge to set while you make the date caramel.
4. 4Next to a blender add your pitted dates, coconut oil, maple syrup, peanut butter (75 - 100g based on preference), flaky sea salt, and boiling water. I added the boiling water a bit at a time and only when necessary to help blending as you want a thick paste. If too thick to spread or blend add more boiling water.
5. 5Once smooth and blended, spread over your base evenly.
6. 6Leave to set in the fridge for at least 3 hours.
7. 7Melt some 200 to 250g dark chocolate with a dash of coconut oil and mix well. Pour over the set caramel and spread evenly.
8. 8Sprinkle over some chopped peanuts quickly as the chocolate will set quite fast (optional). Add some flaky sea salt.
9. 9Enjoy after 5 minutes at room temp to allow the chocolate to set or leave in the fridge for 5 minutes.
10. 10When slicing, use a hot sharp knife (dip into boiling hot water and then wiped with kitchen tissue, or heat the knife on the stove). This will help cut through the chocolate and ensure a smooth cut. If the caramel is compressing too much when you try to cut the bars, refrigerate for longer. Store in Tupperware for up to 5 days in the fridge.