Combine the base ingredients in a food processor, pulsing until ingredients are well combined.
Press the base mixture into a loaf tin, baking for 20 minutes or until slightly golden.
Whilst the mixture is baking, combine the dry caramel ingredients in a high-speed blender, blending for 30 seconds or until smooth. Add the dates, coconut oil and rice malt syrup, again blending until completely smooth.
Remove the mixture from the oven and allow to cool before pouring the caramel layer over the base, spreading evenly.
Allow to set in the freezer before removing and cutting into bite-sized bars.
To make the raw chocolate, grate the Power Super Foods Cacao Butter and place in a heat proof mixing bowl over a saucepan of boiling water. Turn off the heat and stir the butter until melted. Allow to cool for 5 minutes before adding the Power Super Foods Cacao Powder, rice malt syrup and vanilla extract. Whisk to combine.
Finish by dipping each bar in the raw chocolate. Set again in the freezer.
When ready to enjoy, remove from the freezer and allow to defrost for 10 minutes.
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