Chocolate and Peanut Butter Bars
Ingredients
- 160g Cashew Nuts, unsalted
- 160g Medjool Dates, pitted weight
- 300g Smooth Peanut Butter
- 40ml Maple Syrup
- 330g @before.chocolate Super Smooth Chocolate Buttons
- 15ml Coconut Oil
- @before.chocolate Cacao Nibs
Preparation
Line an 8x8 inch baking tray with greaseproof paper.
Using a food processer, combine the cashew nuts and dates. Spread the mixture evenly onto the lined baking tray.
In a bowl, stir together the peanut butter and maple syrup. Pour the mixture over the cashew and date layer.
Place the tray in the freezer for 60-90 minutes only so the layers set but don’t become completely frozen as you won’t be able to slice them. Remove the paper from the tray and place the hardened layers onto a chopping board. Trim and tidy the four edges and cut into 16 equal-sized rectangles. Place the rectangles onto a larger lined tray keeping space between them so they don’t touch and ensure they are flat. Freeze for 4 hours or overnight.
Melt the @before.chocolate Super Smooth Chocolate Buttons in a bain-marie or microwave. Coat each bar carefully with the melted chocolate and place onto the lined tray. Before the chocolate sets (this will be quick as the bars are frozen), sprinkle the top of each bar with some cacao nibs so they stick onto the chocolate.
Place in the fridge for 30 minutes to set properly.
Enjoy! x
