RECIPE

(Makes 12-15 bars)

INGREDIENTS: 

Base:
- 1/4 cup almonds
- 1/4 cup pecans
- 1/4 cup dried white mulberries 
- 1/2 cup dates
- 1/4 cup raisins
- Pinch ground nutmeg
- 1 tbsp melted coconut oil

 

Creamy filling:
- 1 cup cashews (soaked for 4 hours minimum and rinsed with clean water)
- 1/3 cup coconut cream
- 1/3 cup melted coconut oil
- 4 tbsp maple syrup 
- Juice of 1 lemon 
- 1 tbsp vanilla bean extract
- 1 tbsp peanut butter

 

Peanut Caramel:
- 1/3 cup dates (soaked for 2 hours minimum)
- 1/4 cup water
- 1 tbsp melted coconut oil

- 3 tbsp crunchy peanut butter
- Pinch of sea salt

 

Chocolate topping:
- 1/4 cup cacao butter 
- 2 tbsp coconut oil
- 4 tbsp maple syrup 
- 1/3 cup raw cacao powder
- 4 tbsp coconut water

 

 

PREPARATION


Base:
- Blitz the almonds, pecans and mulberries in your food processor until they are roughly ground
- Add the dates and raisins and continue to process until they form a dough
- Add the remaining ingredients and process until combined.
- Split the dough into the number of bases you plan to use (depending on the size of the tarts you are making). 
- Press the dough evenly into individual silicone molds. (You can use a baking dish if you don't have silicone moulds. Just make sure it is deep and then slice them into portions later when they are ready) 
- Set aside in the freezer

 

Peanut Caramel:

- Add the dates, water and salt to your food processor or blender and blend on high speed until completely smooth.
- stir in the crunchy peanut butter and set aside.

 

Creamy filling:
- Add the cashews, coconut cream, lemon juice and maple syrup to your blender and blitz until completely smooth.
- Add the vanilla bean extract, peanut butter and coconut oil to the mixture and combine.


- Remove the bases from the freezer. 
- Add 2 tbsp of the creamy filling on top of each base, then add 1 tsp of the peanut caramel in one long strip across the top of each one.
- Place slices back in the freezer for 2 hours or until firm.

 

Chocolate topping:
- Melt the cacao butter and coconut oil over a double boiler.
- Add the maple syrup and cacao powder and stirtogether
- Remove from the heat
- Add a little coconut water to the mix (1-2 tbsp) and stir the mixture. Continue adding about a tablespoon of coconut water at one time and stirring the mixture. You want a thick but flowing consistency.
 
- Remove the snickers slices from the freezer and top each one with the melted chocolate.
- Place back in the freezer for another couple of hours or until solid before removing from their moulds.
 
These slices should be kept in the freezer. They will thaw in about 15 mins before serving, but can also be eaten straight from the freezer as ice cream bars 

CHOCOLATE PEANUT CHEESECAKE BARS

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