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Line a loaf pan with parchment paper extending up both sides like wings.
To a food processor, puree the oats, almond flour, peanut butter, coconut oil, maple and salt until smooth. Pack into the bottom of the loaf pan and freeze.
Place the dates, maple and coconut cream in a sauce pot and simmer until bubbling. Transfer to the food processor and puree until very smooth. Mix with the peanuts and layer on top of the nougat layer. Transfer back to the freezer for 2 hours.
Meanwhile, melt the chocolate and coconut oil in the microwave on 50% in 30 second intervals until smooth, stirring between each 30 seconds.
Using a greased knife, carefully remove the parchment from the sides of the bars and cut into 12 bars.
Prepare a baking sheet lined with a silpat.
Dip the bars into the chocolate until fully coated and place on the silpat. Refrigerate or freeze for 10 minutes. Enjoy!