Vegan Gluten-Free Picnic Bars
Ingredients
Biscuit base
- 4 vegan shortbread biscuits (used @woolworths_au gluten-free Scotch finger)
Caramel rice puff layer
- 1 cup dates, pitted and soaked, reserve 1/4 cup of the date water
- 2 tablespoons peanut butter
- 1 cup rice bubbles
- 1 scoop (40g) vegan caramel protein powder
- 1/2 cup roasted peanuts
Choc coating
- 120g dark chocolate
- 2 tablespoons peanut butter
Preparation
Line a small container with non-stick paper (approximately 10 x 15 cm).
Arrange the biscuits to fill the entire bottom of the container; cut and piece together to fill spaces.
In a food processor, blend the dates, reserved date water, and peanut butter until smooth to make the peanut date caramel.
In another bowl, add the rice puffs and protein powder, then pour in the peanut date caramel; mix until the protein powder dissolves and the caramel evenly covers the rice puffs.
Sprinkle the roasted peanuts over the rice puff layer.
Put the slice into the freezer for 30 minutes.
Remove the slice from the freezer and cut into 6 logs.
Melt the dark chocolate and stir in the peanut butter until smooth; pour over each log.
Put the bars back into the freezer for 30 more minutes until set.
Storage tips
Store in the fridge for up to 2 weeks.
