Ingredients

3/4 cup nut butter (the runnier the better)

5 tbsp agave syrup or maple syrup (or liquid sweetener of choice)

2 tbsp coconut oil (melted)

1 tsp vanilla extract

1/2 cup + 1 tbsp cocoa powder

3/4 cup rolled oats

1 pinch salt

10 medjool dates (pitted and soaked in boiled water for 10 minutes to soften)

2 tbsp nut butter of choice or tahini

1 pinch salt

100 g dark chocolate

1 pinch flaky salt (optional)

Instructions

Step 1: Line a loaf tin with baking paper so that it hangs over the sides, making it easy to remove the bars later.

Step 2: Prepare the brownie base by combining the nut butter, syrup, melted coconut oil, and vanilla extract in a bowl. Stir until fully combined.

Step 3: Add the rolled oats to a blender and pulse until they form a flour-like texture. Add this oat flour to the bowl along with the cocoa powder and a pinch of salt. Mix well until a thick, fudgy mixture forms. Press this mixture evenly into the bottom of the lined tin.

Step 4: Make the date caramel by placing the soaked dates, 2 tbsp nut butter or tahini, and a pinch of salt into a blender. Blend until smooth and creamy.

Step 5: Spread the date caramel evenly over the brownie base in the tin.

Step 6: Melt the dark chocolate using a double boiler or bain-marie, or heat it in 30-second bursts in the microwave, stirring in between.

Step 7: Pour the melted chocolate over the caramel layer and, if desired, sprinkle a pinch of flaky salt on top. Place the tin in the fridge or freezer for about 20 minutes until the chocolate sets.

Step 8: Once set, lift the slab out using the baking paper overhang and slice into squares or bars. For cleaner cuts, try using a hot knife. Store the bars in an airtight container in the fridge. Enjoy!

Tips & Variations

Use a runnier nut butter like peanut or almond for easier mixing and a softer texture.

Swap medjool dates for dried figs or raisins if dates aren’t available, but soak them similarly for smooth caramel.

Try adding chopped nuts or shredded coconut on top for extra crunch.

For a vegan and refined sugar-free treat, stick with maple syrup or agave and dairy-free dark chocolate.

FAQs

Can I use other types of nut butter?

Yes, almond, peanut, cashew, or sunflower seed butter all work well. Just choose a softer, runnier variety for best results.

Do I need to soak the dates?

Soaking the dates helps soften them, making the caramel smoother and easier to blend. It’s an important step for texture, especially if your dates are a bit dry.