Dairy Free
Gluten & Grain Free
Egg Free
Serves: 25 pieces
Prep time: 30 mins
Cooking time: 5 mins
Cooling time: 2 hours
Ingredients
- BASE
- 6 medjool dates, pitted
- 1 cup desiccated coconut
- ½ cup cacao powder
- 1 tbsp coconut oil
- FILLING
- 400g can chickpeas, rinsed & dried
- ⅓ cup peanut butter
- 2 tsp vanilla extract
- ¼ cup rice malt syrup
- 1 tbsp maca powder
- PEANUT CARAMEL
- 1½ cups (220g) roasted salted peanuts
- 40g dairy free butter
- ½ cup (165g) rice malt syrup
- CHOCOLATE TOPPING
- 100g 85% dark chocolate
- OR 150g dairy free, sugar free baking chips
- 2 tbsp coconut oil
- 2 tsp monk fruit powder
Method
- Line a 20cm square dish with baking paper.
- BASE
- Place all base ingredients into food processor and blend until combined.
- Spread over base of pan and press firmly, chill.
- FILLING
- In clean processor, beat all filling ingredients until smooth, spread over base and chill for 1 hour minimum.
- PEANUT CARAMEL
- Place all caramel ingredients into a saucepan and bring slowly to the boil.
- Cool slightly, then spread over filling, press to level and freeze for 1 hour.
- CHOCOLATE TOPPING
- Melt topping ingredients in a jug in microwave on medium until melted. Mix well and pour over frozen slice. Chill, using hot knife cut into squares.
- Store in freezer, remove prior to eating and allow to sit for a few minutes.
Notes
These look like a lot of work, but are not difficult, and give me weeks / months of amazing treats!
Baking chips, this is the link to the brand I use.
