Moving house, having babies, balancing life… When we arrived at our Airbnb for the month of November (baby due date month) last year, while trying to do all of these things, we needed something tasty to have in the fridge.
Without any Naked Paleo Bars on hand, I drummed up the next best thing and of course, it included chocolate and peanut butter because… duh!
You could definitely fancy this recipe up. Add more seeds, some shredded coconut, make your own chocolate, but this is what I made, and it gives you a great base to start from.
Simple snacks are our thing, take it from us… this fills a gap mid-morning or as an after-dinner treat, is super easy to make and will make you realise not all raw treats need to have 20 steps to deliciousness.
Hope you enjoy!
Peanut Butter Crackle Slice
20-25 mini squares
GF, DF, RSF, vegan
Prep time + tidy up: 10mins
Cook time: 10mins
20 cup dates – soaked for 10mins in warm water and drained
½ cup smooth peanut butter
1.5 cup puffed rice
½ unsalted peanuts, roughly chopped
1 tbsp vanilla extract
185g dark chocolate
¼ cup smooth peanut butter
Line a small baking tin or dish with greaseproof paper.
Place the dates, peanut butter and vanilla in a food processor and blend until smooth.
Add date mixture to a large bowl and add the puffed rice and peanuts. Mix until fully combined.
Press the mixture into the prepared dish and place in the fridge.
Over a double boiler*, break up the chocolate and put in into the bowl. Once it starts to melt, add the peanut butter and mix well.
Pour over the top of the date mixture and place everything back in the fridge to set. Approx. 30mins. Slice and enjoy!
*Double boiler – a small saucepan with water in bottom placed on a low to moderate heat. Place a heatproof bowl on top, without the bottom touching the water.
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