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Vegan peanut and chocolate bars with date caramel
Vegan peanut and chocolate bars with date caramel: soft Medjool dates, peanut butter, oat flour and dark chocolate make a creamy, crunchy snack sweetened mainly with dates.
At a glance
Serves 6
Prep time: 20 min
No cooking needed
Total time: 20 min
Calories: 350 kcal per serving
Protein: 8 g
Fat: 15 g
Carbs: 45 g
Ingredients
150 g Medjool dates
50 g peanut butter
30 g roasted salted peanuts
100 g oat flour
2 tbsp maple syrup
100 g dark chocolate (sweetened with dates)
1 tsp coconut oil
Method
You’ll need: blender · chopping board · knife
Knead the oat flour, maple syrup and some of the peanut butter into a dough you can shape. Press into a small tin and chill briefly until the base is firm.
Blend the Medjool dates with the remaining peanut butter and a little warm water to a smooth caramel cream. Spread the cream evenly over the chilled base.
Lightly press the roasted, salted peanuts into the date caramel. Chill the tin again until the mixture is firm enough to slice.
Cut the firm mixture into bars. Carefully melt the dark chocolate with the coconut oil in a bowl over a pan of simmering water until smooth.
Dip the bars into the chocolate or coat them with it. Leave to set on a wire rack or baking paper.
To serve, let the bars thaw briefly. Kept cool, they stay especially soft and crunchy.
Good to know
Tastes like the sweet aisle, just a bit more honest. Soft, salty, chocolatey – and especially good straight from the freezer.
Swaps
Peanut butter → almond butter (provides vitamin E, milder in flavour; contains tree nuts); oat flour → almond flour (provides unsaturated fatty acids; contains tree nuts); maple syrup → date syrup (a slightly stronger aroma, goes well with the caramel note); dark chocolate → 100% cocoa chocolate with a little extra date paste in the filling (more intense cocoa flavour).
Allergens
Contains peanuts and gluten (oats) unless the oat flour is labelled gluten-free; choose a vegan dark chocolate. For children, only offer in an age-appropriate way because of the nuts; in pregnancy, the ingredients are generally fine in normal kitchen amounts, unless you have allergies or individual medical advice says otherwise.
