Crust:
1 cup Lupin flour
1/2 tsp cinnamon
1/4 cup maple syrup
1-2 tablespoons milk/non dairy milk
pinch sea salt
Caramel ingredients:
1 heaping cup pitted and soaked Medjool dates
1/4 cup peanut butter
1/4 cup milk
Topping:
1/2 cup chocolate chips
METHOD
In a small bowl, add in all base ingredients and mix until a dough forms. Add in more flour or milk if you need a different consistency. It should hold together when pressed but not be too mushy.
Press the crust evenly into a slice pan.
In a food processor add in caramel ingredients and blend until smooth.
Add the caramel layer on top of the base and pop in the freezer.
Melt chocolate chips and pour over the top of caramel. Place in fridge/freezer. Once set, dip a knife in hot water and cut into small squares.
