Raspberry Ripple White Choc & PB Slices
I decided to take a much needed (short) break from my usual chocolate madness and go for a fruity treat to really welcome in the spring! This winter seemed to go on forever, and although its still really cold here in Ireland, the mornings are earlier and the evenings are stretching which to me, is always the best thing about spring.
These creamy bars have it all.. A salty peanut base, a rich creamy topping and fresh raspberry swirls! The addition of cacao butter gives them a white chocolate-y flavour. I’m a sucker for a good flavour combination and with ripples of zingy raspberry, indulgent white chocolate and earthy peanut butter, what’s not to love?!
– 1 1/2 cups fresh raspberries
– 1 tsp maple syrup
– 1 tsp lemon juice
– 1/2 tsp vanilla bean paste
– 200g pecans
– 200g walnuts
-100g oat flakes
– 7 medjool dates
– 2 tbsp peanut butter
– 1/4 tsp sea salt
– 3 tbsp melted coconut oil
– 200g cashews *soaked
– Juice of 1 lemon
– 1/2 cup maple syrup
– 1 tsp vanilla bean paste
– 2 tbsp coconut butter
– 1 cup cacao butter
– 1 can coconut milk*
– Blend all ingredients until they form a raspberry sauce.
– Set aside in the fridge
– In a high speed food processor, blend the pecans and walnuts until finely ground.
– Add the dates and oat flakes and blend for another minute or so, until the ingredients start to come together.
– Add the remaining ingredients and process further until they form a dough.
– Line and 8X8″ tray with parchment paper.
– Press the dough evenly down into the base and set aside in the freezer.
– Blend the cashews, lemon juice, maple syrup, vanilla and coconut milk until smooth and creamy.
– Melt the cacao butter and coconut butter over a double boiler.
– Add the cacao butter and coconut butter to the mixture and blend again to combine all the ingredients.
– Pour the filling on top of the base and tap down to remove any air bubble.
– Take spoonfuls of the raspberry coulis and add it unevenly on top of the filling.
– Take a chopstick, stirrer or back of your spoon and swirl through the raspberry mixture to make the pattern you wish.
– Place in the freezer for at least 2 hours or ideally overnight.
– Carefully cut them into slices. Use a sharp knife and a zig-zag motion to avoid crumbling the base.
– Store in the freezer and remove 15 minutes before serving
*soaked cashews- soak in purified or bottled water for at least 6 hours or overnight. Rinse and drain.
*coconut milk- place a tin of coconut milk in the fridge at least the night before using. Then scoop the thick coconut cream from the top of the can. You’ll want to use the thick coconut cream and discard the water thats left.