preparation
For the base, put all the ingredients in a bowl and knead well with your hands. Place the dough on a baking pan lined with baking paper and press down firmly. Place the base in the fridge for at least 30 minutes.
In the meantime, you can prepare the peanut caramel. To do this, put the coconut milk and coconut blossom sugar in a saucepan and bring to a boil over medium-high heat. Be careful not to let it boil over.
Then reduce the heat and let the caramel sauce simmer for 40-45 minutes, stirring occasionally.
Towards the end, add the peanuts and sea salt if necessary and mix well. Take the baking pan out of the fridge and spread the caramel on the base. Place in the fridge for at least 3 hours.
Remove the base with caramel from the mold and cut into equal-sized bars. Melt the chocolate in a water bath.
Line a cooling rack with baking paper. Dip each bar into the chocolate with a fork or just coat the top with a brush and place on the cooling rack. Place the bars in the fridge to set.
If you have some chocolate left over, you can decorate the bars with some more chocolate using a fork.
