Peanut Butter Shortbread Energy Bars

• 200 G Organic Super Seeded Oat Crackers 
• 100 G Cashews
• 1 Pinch of salt
• 50 G Coconut oil 
• 150 ML Maple syrup 
• 1 Tbsp Pure Bee Honey 
• 250 G  Smooth peanut butter 
• Pinch of salt
• Dark chocolate

Directions

FOR THE BASE:

• 200g Oatcakes 
• 100g Of Cashews
• Pinch Of Salt
• 50g Of Coconut Oil
• 100ml Of Maple Syrup
• 1 Tbsp Of Honey.

FOR THE PEANUT BUTTER CARAMEL:

• 250g Of Smooth Peanut Butter
• 50ml Of Maple Syrup
• Pinch Of Salt

FOR THE CHOCOLATE:

• 200g Of Dark Chocolate
• 1 Tbsp Of Coconut Oil
• 2 Tsp Of Flaky Sea Salt

Full Recipe:

• Add The Oatcakes To A Food Processor And Grind To A Coarse Flour. Remove And Set Aside In A Large Bowl.
• Add The Cashews To The Food Processor And Grind To A Coarse Flour And Add To The Bowl With The Ground Oatcakes And Salt.
• Melt The Coconut Oil And Add To The Flour Mixture Along With The Maple Syrup and Honey.
• Mix Well Until The Mixture Starts To Come Together – It Should Stick Together If You Press It Between Your Fingers.
• Spread Over The Base Of A Lined Freezer-Safe Dish (Mine Was 4 X 6 Inches) And Press Down Using The Back Of A Metal Spoon. 
• Place In The Freezer While You Make The Peanut Butter Caramel.
• For The Caramel, Add All The Peanut Butter Caramel Ingredients To The Food Processor And Blend Until Smooth And Creamy (1 – 2 Mins).
• Remove The Base From The Freezer And Pour Over The Peanut Butter Caramel. Return To The Freezer.
• For The Topping, Melt The Dark Chocolate And Coconut Oil Slowly Over A Bain-Marie.
• Remove Shortbread/Caramel From The Freezer And Pour Over The Chocolate. Sprinkle Over The Flaky Sea Salt.
• Allow To Set By Storing In The Freezer For 30 Mins Or In The Fridge For At Least 2 Hours.
• Once Set, Cut Into 18 Pieces – Warming A Sharp Knife In Hot Water Before Slicing Can Help You Make A Clean Cut Without Squeezing Out The Filling!
• Store In The Fridge For Up To 1 Week.