John Gregory-Smith showcased his chocolate, peanut and ‘caramel’ date bars on Sunday Brunch.

The ingredients are: 300g medjool dates, pitted and stoned, 150g crunchy peanut butter, 30g roasted peanuts, 180g 70% dark chocolate and Sea salt.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.