Makes 8 bars

Caramel Layer:

175g pitted Dates soaked in hot water and then drained

2 tbsp Peanut Butter

1 tsp Vanilla Extract

1 tsp Salt

Nougat Layer:

75g blended Oats

3 TBSP of caramel

Other:

40g salted peanuts

1 100g bar of dark chocolate melted

METHOD

Add all the caramel ingredients to the blender and blend until thick and smooth, making sure you scrape down the sides, so you don’t lose any.

Remove the Date “Caramel” from the food processor and place in a bowl.

Add the blended oats to the food processor (no need to rinse) with 3TBS of the Date Caramel and blend until mixed well. It will be like a sticky dough.

Line a loaf tin with baking paper and firmly press the nougat dough into the bottom. Now Using a spatula spread the remaining Date Caramel over the Nougat sprinkle the Peanuts evenly over the Caramel and press the Peanuts into the Caramel so they stick.Now. put this into the freezer for about 60 an hour.

Once frozen take out of the loaf tin then use a sharp knife to cut it into bar-sized pieces.

Melt the chocolate by breaking into pieces and placing in a bowl and putting over a pan of bowling water. Place a large piece of baking paper on a plate.Now dip each bar into the melted chocolate and place on the baking paper.

Once they are all covered put back in the freezer for another 30 mins.

Once totally frozen place in an airtight container and they will last for up to 3 weeks.

1/2 cup Maple Syrup or honey

1/2 cup Melted coconut oil

2 1/2 cup Oats

1/3 cup Sunflower Seeds

1/4 cup Pumpkin Seeds

1/4 cup desiccated coconut m

3/4 cup Chopped dates (or other dried fruit of choice)

3 tbsp mini Chocolate Chips ( I use dark chocolate chunks)

Good pinch of rock of Salt

METHOD

Melt the coconut oil and maple syrup and add to bowl.

Mix all the other ingredients really well ( if too dry add a little water or apple juice to mixture )Line a small cake tin with baking paper and then press mixture firmly in. Cut into squares before putting into the freezer overnight .

1 tsp coconut oil

250ml plant-based milk

1 tbsp cacao powder

1⁄2 tsp ground turmeric

1⁄2 tsp vanilla extract

1 tbsp maple syrup

1⁄2 tsp ground cinnamon

a pinch of freshly ground black pepper

2 tsp of wildcrafted chaga powder ( I use Wunder Workshop) OR 50 ml of Chaga broth ( Raw Sport Chaga Chunks)

METHOD

In a small saucepan, whisk the coconut oil with the milk over a medium heat until just boiling. Add all ingredients to a blender and blitz until smooth.. Alternatively, whisk together in the saucepan; it won’t be as frothy.

Add a little more maple syrup, if desired.

If you are using Chaga Broth then add 50 ml of rich chaga broth and 200ml of milk