- CARAMEL LAYER:
- 1 1/2 cups Medjool dates pitted (buy with the pit in, then remove yourself)
- 1/3 cup vanilla creamer (sub canned, full-fat coconut milk or half and half)
- 1 tablespoon arrowroot starch or cornstarch
- pinch sea salt
- MARSHMALLOW LAYER:
- 2 tablespoons refined coconut oil,
- 10 ounces marshmallows
- cooking oil spray (or coconut oil, since you'll need it below anyway)
- PEANUT LAYER:
- 3 tablespoons runny, unsalted peanut butter
- scant cup honey roasted peanuts
- CHOCOLATE LAYER:
- 3 cups semi-sweet chocolate
- 6 tablespoons refined coconut oil,
- Optional: sea salt flakes
- Special Equipment: 2 1/2" cookie cutter (you can probably cut the marshmallow manually, but I haven't tried it)
- Make Date Caramel: Add dates (make sure you have removed ALL pits) to a high powered blender or food processor. Bring 1 cup water to a boil, then pour over dates and CAREFULLY blend, scraping down the sides and/or using a tamper as needed to form a creamy mixture.
Scrape into a saucepan and bring to a simmer on medium heat (you’ll see bubbles ‘popping’). Stir constantly for 10 minutes, until thickened and darker in color. Turn heat to low. In a bowl, whisk together creamer and starch until incorporated, then pour into caramel.
- Bring back up to medium heat and stir constantly for another 10-12 minutes, until it looks thick and sticky like caramel. Scrape into a heat proof bowl and refrigerate for at least 1 hour. P.S. you will have leftovers! See blog post for ideas.
- Make marshmallow layer: Line a 13x9x2 baking dish with nonstick parchment paper, then spray with cooking oil (or grease with more coconut oil).
- Add coconut oil to a large pot and turn to medium heat. When oil moves quickly around the pan, add marshmallows. Stir until melted and gooey (it’s ok if it seems a little ‘stringy’ or like it won’t totally melt), then pour into your lined baking dish. Use a damp spatula to quickly spread in an even layer. Refrigerate at least 30 minutes.
- Make peanut layer: combine peanut butter and honey roasted peanuts in a bowl and toss to evenly coat. Set aside.
- Make chocolate layer 15 minutes before you’re ready to assemble: Combine chocolate and oil in a microwave-safe bowl. Microwave on high in 25 second increments, stirring in between, until almost completely melted. Stir until fully melted. Cool 15 minutes.
- Check to ensure you have space in your freezer for a baking sheet.
- When date caramel and marshmallow layers are ready: Line a baking sheet with nonstick parchment. Pour 1 tablespoon chocolate mixture onto parchment and spread into a circle approximately 2 ¾”. Repeat 11 more times, leaving a bit of space in between each. Place in the freezer 15 minutes.
- Remove marshmallow-covered parchment from the baking dish. Use your cookie cutter to cut 12 rounds. Scraps are perfect for snacking :). Remove chocolate from the freezer, then place a piece of marshmallow onto each chocolate round.
- Next, top each with 1 tablespoon Date Caramel, spreading to cover the marshmallow layer, then 1 generous tablespoon peanut mixture. Freeze 15 minutes.
- Make sure chocolate is still melty. If needed, microwave for another 15-20 seconds or so, just until warmed up and runny.
- Remove goodies from freezer, then top each with a generous amount of chocolate, so that all of the toppings are covered. Some will run around the sides, and that’s ok! Sprinkle with salt flakes, if using, then freeze a final time for 30 minutes before enjoying.
Keep leftovers in the fridge up to 1 week or frozen 3 months.