- 8 pitted medjool dates
- 1 Tblspn warm water
- 1 Tblspn peanut butter
Blend in food processor until a smooth, sticky caramel forms. Press into a flat square on a parchment lined plate and press salted peanuts onto the top to cover the caramel (about 3/4 C). Place in freezer to set.
Prepare dark chocolate: melt approx 3/4 cup dark chocolate chips with approx 1 tsp coconut oil (optional: use more coconut oil if you desire a softer chocolate coating). Cut the caramel nut bar into small squares, coat in chocolate, then return to freezer (store in freezer).