For the base:
80 g of almonds
80 g dates
a little Himalayan salt
2 tablespoons peanut butter (smooth)
1 tablespoon catnip powder (optional)
40 g roasted and salted peanuts
For the filling:
80 grams of dates
1 teaspoon vanilla extract
3 tablespoons water
80 g dark chocolate (min. 75% cocoa)
1 teaspoon coconut oil
Put the dates in warm water for about 10 minutes, then peel them and clean them of seeds. In a blender, mix almonds, dates, salt, peanut butter and maca. When you get a uniform mixture, it should be firm and compact. Add salted, roasted peanuts to the mixture and gently stir them into the mixture. Place the mixture in a baking tray (on baking paper) and arrange it to be of equal thickness.
Mix dates and vanilla extract in a blender. Add spoon by spoon of water until the mixture becomes like cream. Gently transfer the mixture to the surface and spread it over the entire surface with a knife.
Melt dark chocolate and coconut oil over low heat. When the mixture softens, pour it on the mixture and spread it all over the surface with a spreading knife. Place the baking sheet with the mixture in the refrigerator for at least 2 hours. Cut into tiles of the desired size and enjoy!