The insane no-bake chocolate peanut butter bars to make this weekend


Say hello to the gluten, dairy, sugar-free vegan treat of your dreams. Yes, really.

Photo: Jacqueline Alwill/ Brown Paper Bag Nutrition

We get it. You’re exercising like a demon and your #mealprep posts garner 100 likes each. (Or should, anyway.) Committing to a healthy lifestyle takes effort – a lot of it – but you shouldn’t have to go without sweat treats… however many bench-presses or burpees you might be doing. Enter: Jacqueline Alwill’s delectable, guilt-free peanut butter chocolate bars. We don’t need to tell you that these flavours are a winning combination (that’s why you’re here, right?) so we’ll just get to it and let you know how to make these bad boys…

Serves 8-10

Base:

  • 1/2 cup walnuts
  • 4 medjool dates, pitted
  • 1 tablespoon coconut oil
  • 2 tablespoons cacao powder
  • 1 tablespoon chia seeds
  • 1 tablespoon rice malt syrup

Peanut Caramel:

  • 1/2 cup peanut butter
  • 2 tablespoons rice malt syrup
  • 4 medjool dates, pitted
  • 1 teaspoon vanilla

Topping:

  • 2 tablespoons coconut oil
  • 2 tablespoons rice malt syrup
  • 2 tablespoons raw cacao.

Combine all base ingredients in food processor and blitz to combine into a crumb, or if you prefer a smoother base, until a paste is formed. Line a small loaf tin with baking paper, then evenly spread base into tin and place in freezer whilst preparing peanut caramel and topping. Place all ingredients in food processor and blitz until smooth caramel is formed. Spread over the base then place back in the freezer once again. To finish the slice, make the chocolate, by heating a small saucepan on the stove on low heat and melting coconut oil. Once oil is melted, remove from heat and add rice syrup and cacao powder, whisking well to create a smooth melted chocolate.

Pour molten chocolate over the slice and spread evenly. Return slice to freezer and allow to set for 1 hour. Serve from and store in the freezer up to 2 weeks.



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