1

Roast peanuts and cashews until golden.

2

Make peanut butter with 1.5 cups of peanuts. Blend it while it’s still warm and add sweetener of choice, until it becomes creamy.

3

Pit dates and add them into a blender with roasted peanuts (1 cup), cashew, salt (1/2 tsp), vanilla extract (1/4 tsp) & peanut butter (2 tbsp).

4

Blend the mixture coarse, until it holds together when you make a ball with it - 1st layer.

5

Mix rest of the peanut butter with honey and vanilla extract (1/2 tsp) until creamy - 2nd layer.

6

Remove skin of roasted peanuts (1/2 cup) and cut them into perfect halves or chop - 3rd layer.

7

Into a baking tray lined with butter paper, add first layer and press it in well such that it holds form.

8

Then spread the second layer over the first layer evenly & sprinkle the 3rd layer of peanuts and press it in.

9

Keep this in the freezer for 30 mins to harden.

10

Melt chocolate and add 1/2 tsp salt into it.

11

Dip the frozen bar into the melted chocolate such that it forms a thick coating around the bar and place it on baking paper for ease of removal.

12

Freeze again for 30 mins.

You can also shape this into balls to make it quicker - into the first layer of ball, make a well & add 2nd layer. Cover it such that it’s in the center & dip!

If 1st layer isn’t holding together you can add more peanut butter to make it bind.