Newsletter Exclusive - Crunchy Chocolate Peanut Butter Bars
These dairy free crunchy chocolate peanut butter bars are what dreams are made of! The crunchy nuts combined with the chewy peanut caramel and puffed rice is so delicious. This is such a quick snack to make but it definitely doesn’t disappoint. Why not make a batch to take to work or share with friends and family? This is also perfect for all of you who are so busy as you can grab one of these, wrap it up and pop in your bag for when you're on the go. I hope you all love these!
If you like these bars maybe you want to try our Salted Peanut Butter Slab or Espresso Breakfast BarI want to see all of your beautiful recreations so don’t forget to tag me in your photos #LiviasKitchen
Prep: 10 minutes + 5 minutes
Total: 15 minutes
- 11 pitted Medjool dates (200g),120g peanut butter (1/2 cup),30g maple syrup (2 tbsp),A pinch of salt,45g whole roasted peanuts (1/4 cup),30g desiccated coconut (1/3 cup),30g puffed rice (1 cup)
- 45g cacao butter (1/3 cup),15g cacao powder (2 tbsp),10g lucuma powder (1 tbsp),30g maple syrup (1 tbsp),A pinch of salt
- A handful of chopped peanuts,A tablespoon of freeze-dried raspberries
Blend the dates in a food processor into a paste.
Add peanut butter, salt and maple syrup and mix until everything is combined.
Put the peanut caramel in a bowl and add puffed rice, desiccated coconut and whole peanuts and mix until everything’s evenly divided, I find this easiest to do by hand.
Press down your peanut mix on a small tray (lined with baking paper) until you have an even surface. Put it in the freezer while you make your chocolate top.
For the chocolate: melt the cacao butter on a low heat in a bain-marie . When all of it is melted add the rest of your chocolate ingredients and whisk to combine. Pour it on top of your crunchy base and spread it out. Add your toppings and put it back in the freezer for a couple of minutes to set.
Slice it in the size you prefer and enjoy!