"PILE 'EM HIGH AND WATCH 'EM FLY" is what my manager at a certain high street fashion brand used to shout at us at our moring team meetings, urging us to sell as many t shirts as we could ahead of Christmas. I don't believe that so much, but I do believe it applies to these babies. They're sweet without being tooth-achey and super easy to make. And funnily enough, they do fly if piled high...
Pretzel and salted caramel chocolate squares
Makes 10 portions
Pinch of salt
150g Medjool dates
6 tbsp of peanut butter
2 tbsp maple syrup or agave
1 - 2 tbsp vegan milk
175 g dairy-free chocolate chips
1 tsp coconut oil
1. Line a 20x20 cm baking tin with a sheet parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
2. In a food processor, tip in the pretzels, oats and salt, and blend until the pretzels have broken into small pieces and the oats look like a flour.
3. Into the food processor add the dates, peanut butter and maple syrup and continue processing until a dough begins to form and stick together. If it seems too crumbly or dry, add vegan milk, one tablespoon at a time until the dough sticks together when you pinch it between your fingers.
4. Transfer dough to the baking tin and use a spatula to spread it evenly in the pan, making sure to press down firmly.
5. Place the chocolate chips and coconut oil in a microwave-safe bowl and heat on high for 30 seconds at a time, until it is melted and smooth. Stir the chocolate each time you take it out of the microwave to make sure you don’t overheat it.
6. Pour the chocolate sauce over the ground oat mix and use a spatula to spread it out evenly. Top with crushed pretzels, if desired, and transfer the tin to the fridge for at least an hour to allow the bars to set.
7. When they’re set, remove from the fridge and allow to thaw for a few minutes before using a sharp knife to cut into bars. Store in an airtight container, either in the fridge or at room temperature.