Triple Threat Peanut Butter & Chocolate Bars with Samantha Beasley
We're delighted to introduce you to Samantha Beasley who will be sharing her Triple Threat Peanut Butter & Chocolate Bar recipe.
With a long time passion for baking deserts, Samantha has spent the last few years perfecting and sharing healthier desert options to be enjoyed everyday.
You'll find more of Sam's healthy desert recipes over on here Instagram account or by searching @sammybeasly1.
Triple Threat Peanut Butter & Chocolate Bars
Makes 4 large or 8 small chocolate bars.
DF RSF GF
Cooking Time: 1 hour
Setting: 8 hours or overnight
Ingredients
Base:
3 x Naked Paleo Cacao Bars
1 tbs almond butter
A few teaspoons of water
Peanut Butter Layer:
½ cup cashews (soaked for 4 hours)
½ tsp vanilla
¼ cup peanut butter
2 tbs rice malt syrup
2 tbs melted coconut oil
¼ cup peanuts
Pinch of sale
Chocolate Layer:
½ cup cashews (soaked for 4 hours)
½ tsp vanilla
¼ cup coconut cream (chilled)
2 tbs cocoa powder
2 tbs rice malt syrup
2 tbs melted coconut oil
Choc Coating:
150g dark chocolate
2tbs peanut butter
Peanuts to garnish
Method
1. Lightly spray a small loaf pan or container with oil and line with baking paper. You can either use half of a loaf pan or a 14 x 11cm container.
2. Process @naked_paleo bars, almond butter and 2 teaspoons of water in a food processor until mixture is sticky and comes together. If the mixture feels too dry, add another teaspoon of water and pulse again.
3. Press the base into your lined tin and press down with the back of a spoon. Place in the fridge to set while you prepare the filling.
4. Add all the ingredients for the peanut layer into your food processor and blend until the mixture is smooth. Spread over your chocolate layer, top with peanuts and freeze for 1 hour.
5. Once the peanut butter layer has hardened, add all the chocolate layer ingredients into your food processor and blend until the mixture is smooth. Spread over the peanut butter layer and freeze for 6 hours or overnight.
6. Remove the bars from the freezer and cut them into four large bars, set aside.
7. To make the chocolate coating, melt the chocolate and the peanut butter on a low-medium heat until the chocolate is glossy and fully melted. Transfer the melted chocolate into a shallow bowl and dip each chocolate bar, one at a time until fully coated. I use a spoon to pour the mixture over the bars.
8. Place on a lined baking tray, coat the remaining bars and set in the freezer for 60 minutes to set. Store in the freezer and thaw for 20 minutes before eating.
Enjoy!
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