We've been making this recipe from The Happy Pear for years and it's a real winner with all who taste them. Super easy to make, the children could even help if you the time.
We've been making this recipe from The Happy Pear for years and it's a real winner with all who taste them. Super easy to make, the children could even help if you the time.
Makes: 20
Cooking Time: 30 minutes
Ingredients
Base layer
100g dates
150g almonds
150g walnuts
1½ tsp vanilla extract
2 tbsp coconut oil
1 tsp cocoa powder
Caramel layer
450g dates
225g peanut butter
165g coconut oil
260ml tbsp water
Pinch salt
Chocolate top layer
195g cocoa butter
180g maple syrup
30g cocoa powder
Method
- To make the base layer, blend all the ingredients in a food processor and transfer to a parchment lined tray (approx. 33x23cm).
- Spread the base out in an even layer and pop in the freezer for 5 minutes to help it set.
- While the base is setting, start the caramel layer. Melt the oil and peanut butter over a low heat, whisking to combine.
- Blend the dates in a food processor for a few minutes then add salt and the melted oil and peanut butter. Continue to blend until it becomes a combined paste, add the water and blend until it is incorporated making a lovely caramel texture.
- Spread the caramel evenly over the chilled base layer, covering completely.
- To make the top chocolate layer, simply melt the cocoa butter over a low heat until just melted. Remove from the heat making sure you don't overheat it.
- Whisk the cocoa powder into the melted cocoa butter, making sure there are no lumps, then whisk in the maple syrup. The mixture should have a pouring consistency.
- Pour mixture over the caramel to cover evenly and allow to set at ambient room temperature.
- When nicely firm and set, cut into desired size square and enjoy.
