Ingredients
Base
- 10 Dates
- 1 cup Gluten-free Oats
- pinch Vanilla Powder
- 1 tbsp Coconut Oil
Peanut Butter Filling
- 1/2 cup Peanut Butter
- 1/2 cup Agave Syrup
Chocolate Topping
- 80 g Vegan Chocolate
- 1/2 tbsp Coconut Oil
- 1 tbsp Agave Syrup
Instructions
- Combine the dates, oats, coconut oil and vanilla powder. Blitz in a food processor and pour the mixture into a square baking pan.
- Mix together the agave syrup and peanutbutter. Spread over the first layer.
- Melt the chocolate and add the coconutoil and agave syrup. Spread over the peanutbutter.
- Freeze for 20 minutes.