Gluten Free, Dairy Free, Egg Free, Grain Free, Vegan
This was the first ever recipe I made up and made for myself and I hadn’t made them for ages. After going to vegfest in dublin I bought a peanut bar that reminded me of these and I was inspired to make the recipe again as soon as I got home! They are so quick to make and I store them in the freezer and just take them out when I want a little sweet treat.
(Makes 12-16 bars)
For the base:
200g Dried Dates
For the Peanut Caramel:
200g Dried Dates
150g Peanut Butter (if you don’t like peanut butter you can use almond butter!)
20g of Coconut Oil
Pinch of sea salt
For the topping:
100g of Dark Chocolate (I used 70%)
1) Soak both sets of dates in hot water to soften for 5-10 minutes.
To make the base:
2) Add the almonds to a blender and blend to a small nutty consistency.
3) Drain one set of the dates and add them to the almond. Blend until a ‘dough’ forms.
4) Line a tin or baking tray with baking paper. Place the dough into the tin. Spread and flatten it out.
To make the peanut caramel.
5) Drain the dates but keep the water they were soaking in.
6) Add the dates, peanut butter, coconut oil and sea salt in a blender. Blend until smooth. If it is too thick add some of the water the dates were soaking in until a thick but spreadable consistency is reached.
7) Spread the peanut caramel sauce on top of the base. Leave in the freezer to set for at least 2 hours (preferably overnight)
To make the topping:
8) Melt the dark chocolate in the microwave or over a ban marie.
9) Spread the chocolate over the base. Place in the freezer to set (this should only take around 10 minutes).
10) Slide into squares of desired size.
Serve and Enjoy!
I store them in the freezer and take them out when I want them!