SALTED CARAMEL PEANUT BUTTER SLICE
I’m a massive fan of anything salted caramel! There’s just something so decadent about it! When asked to go out for dinner, I said I would bring something sweet to nibble on after dinner. I had dates, a new jar of organic peanut butter and plenty of nuts so it all came together nicely! Feel free to substitute the nuts for your favourite ones, or even seeds. I would love to hear if you come up with a yummy variation! It’s super easy to make, and was definitely a hit. Not sure how long it will last in the fridge though!
1 cup of almond meal (you can use almonds if you don’t have any meal, just blend it for longer)
1 cup of walnuts
1 scoop of salted caramel protein powder optional (I use the Earth range from Bulk Nutrients)
A pinch of salt
1 heaped tablespoon of cacao
2 tablespoons of coconut oil, melted
6 medjool dates
1 1/2 cups of raw cashews, soaked for 2 hours and rinsed
1/4 cup of medjool dates
1/2 cup of peanut butter
1/3 cup of coconut oil
1 cup of raw peanuts
1/2 cup of buckwheat groats (can use almonds or cashews here if you don’t have any)
1 tablespoon of honey
Pre-heat the oven to 180 degrees C.
1-Place all ingredients in to a food processor and blend until combined. You should be able to press the mix between your fingers and it stay together.
2-Line a 20cm x20cm baking tray with baking paper or cling wrap
3-Press the base mixture into the tray firmly and place in the fridge to set
1-Blend all the filling ingredients in the food processor until creamy
2-Remove tray from the fridge and spread the filling over the top evenly.
1-Chop nuts in the food processor until chunky (be careful not to turn this into crumbs!)
2-Stir in the buckwheat groats if using them, and add the honey. Toss through.
3-Place on a lined baking tray and bake for 5-10 mins until nuts start to roast. Remove from the oven.
4-Add the nuts mix to the top of the filling, gently pressing in.
5- Return to the fridge to set for 20-30 minutes
6- Remove the slice from the tray and cut into pieces- Enjoy!
Store in the fridge for up to 5 days.