Recipe created by Tess Eden.
Whittaker’s has released their Oat Milk 42 per cent cocoa chocolate proudly made with locally sourced Harraways oats.
This delicious new addition to Whittaker’s permanent range is the result of nearly two years’ work perfecting the recipe and applying a bit of Kiwi ingenuity.
We have a delicious Whittaker’s Oat Milk Chocolate Caramel Date recipe to share with our readers.
INGREDIENTS
- ½ cup maple syrup
- 1/3 cup smooth peanut butter
- 1 tsp vanilla essence
- 2 tsp pink Himalayan salt
- 15 medjool dates (pitted)
- 125g Whittaker’s Oat Milk Chocolate
- ¼ cup peanuts, crushed
- ¼ salt flakes
METHOD
- In a small-sized saucepan, add maple syrup, peanut butter, vanilla and salt. Bring to a boil.
- Whisk well, turning to low once boiling. Remove from the heat after 2 minutes for the caramel to thicken.
- Open the medjool dates to scoop salted caramel mixture inside. Pop in the fridge to set.
- Melt Whittaker’s Oat Chocolate in the microwave on low in short increments to avoid burning.
- Taking one date at a time, coat in melted chocolate and set on a baking paper. Repeat for all dates and sprinkle crushed peanuts or salt flakes.
- Set in the fridge for a minimum of 20 minutes, and enjoy!
