Plant-Based MiiRO Sniickrs

Serves: 10 bars


For the biscuit base
70g oat flour (you can use a gluten-free variety if you need/prefer it). You can use plain rolled oats blended into a flour in the food processor.
50g ground almonds
1/4 tsp salt
1 tbsp maple syrup
3.5 tbsp coconut oil, melted

For the peanut caramel layer
140g dates
4 tbsp peanut butter
1-2 tbsp milk of choice
2x 35g packs of MiiRO Crisp-Coated Peanut Chocolates, roughly chopped

For the chocolate coating
200g dark chocolate, melted



Break up the chocolate into small pieces and add to a heatproof bowl.

Microwave for a few minutes until melted, then fold in the puffed rice.

Spread over a baking tray lined with baking paper.

Heat the peanut butter in the microwave for a few seconds to soften, then drizzle on top.

Use a sharp knife or toothpick to create a swirly pattern.

Top with the MiiRO chocolates and peanuts.

Refrigerate for 1 hour, then slice and enjoy!