It’s peanut butter and chocolate time!!!
While feeling sorry for myself after I failed my driving test I started wishing that somebody would make these for me. Then I realised…nobody can, because nobody has the recipe!!! So now that I am sharing this with you, I would very much like if you could bake them and ship/post/deliver them to me ASAP. Thank you 😉
160g medjool dates
20g apple sauce
1tsp vanilla essence
120g dark chocolate
100g peanut butter (crunchy is best I find)
30g coconut oil (melted)
40g maple syrup
50g almond butter (sub cashew butter if you have none)
- In a blender, blend dates, oats and apple sauce, vanilla, and a pinch or two of salt together until it forms a firm(ish) dough. It should come together in your hands but not be too sticky. It’s okay if it’s a little bit crumbly.
- Line a tin with baking parchment and spread 2/3 of the oat mixture onto this.
- Melt the chocolate and peanut butter in a bowl over a simmering pan of water. When it is melted, take it off the heat, add the cocoa and stir until smooth. (If you are using very dark chocolate you can skip the cocoa and add 5-10g more of peanut butter)
- Spread the chocolate mixture over the oat base and place in the freezer to set.
- Mix coconut oil, maple syrup and almond butter with a pinch of salt. You can do this step in a blender or by hand. I prefer doing it by hand because I feel more involved in the process and it works out just as well.
- When the chocolate layer is firm (this should only take 15-20 minutes max), spread the caramel over it.
- Crumble/sprinkle the remaining dough mixture over the caramel. It does not need to be covered completely.
- Place the tray in the freezer for half an hour or more. Then when you are confident it has set, you can remove, slice and store in an air tight container in the fridge.
- Enjoy with a cup of tea, by themselves, or sprinkled over smoothie bowls or oats, (the chocolate layer melts wonderfully on warm oatmeal)
- Send me some/ let me know what you think.