Healthy peanut caramel bars
Prep time
Total time
Author: EnHealthy
Ingredients
Base
- 1 cup (185 g) cashews
- ½ cup (60 g) coconut flour or dry shredded coconut
- ½ cup (50 g) oats
- 3 tablespoons honey or agave syrup
- 1 tablespoon vanilla extract
- 2 tablespoons coconut milk or any other non dairy milk
- ¼ teaspoon salt
- ½ cup (45 g) salted peanuts roughly chopped + 2 tablespoons for garnish
Caramel
- 2 cups (220 g) pitted medjool dates
- 2 tablespoons peanut butter
- 2 tablespoons vanilla extract
- 1 tablespoon coconut oil
- 2 tablespoons coconut milk or any other non dairy milk
Coating
- 90 g sugar free dark chocolate
Instructions
- Add cashews in a food processor and blend for 2 minutes.
- Add the coconut flour, oats, honey, vanilla, coconut milk, salt to the mixture and blend until a dough is formed. Add the peanuts and blend for a few seconds.
- Transfer mixture to a baking paper and press with a dough roller to form a rectangular shape of 1 cm height. Pop dough in the freezer to set.
- While the dough layer is setting in the freezer, prepare the caramel.
- Add in the blender pitted dates, peanut butter, vanilla, coconut oil, coconut milk and blend until smooth and creamy, scrapping down the sides. Set aside.
- Remove the dough layer from freezer, top it with the caramel and sprinkle with the 2 tablespoons of the chopped peanuts. Pop back in freezer for 15 minutes to harden.
- After ten minutes into freezing, melt the chocolate in a ben mari. When set, remove the dough layer from freezer and carefully slice into 10-12 even mini rectangles.
- Carefully dip half of them into the chocolate and drizzle the rest with chocolate.
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